The TUSCAN KALE RISOTTO WITH FONTINA CREAM is an original and very flavorful first course that brings together two distinctive ingredients of Italian cuisine which marry perfectly. The dish is ideal to open a lunch with family or friends who appreciate good food but are also eager for new culinary experiences.
Tuscan kale has a truly distinctive taste, delicate but unmistakable, which, combined with almonds, Parmesan and olive oil, creates an original pesto, ideal for toasts or as a dressing sauce, as in this recipe. Added to a classic al dente risotto it releases all its aroma and the Fontina cream completes the dish, softening the flavors and adding a savory, creamy note.
As you will see, the recipe is really simple and does not require special skills: get to work and you will be very satisfied.
SEE OTHER FIRST COURSES WITH TUSCAN KALE:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups Carnaroli rice
- Half onion
- 4 1/4 cups vegetable broth
- to taste salt
- 3 tbsp butter (very cold or frozen)
- 1/2 cup Parmesan cheese
- 1 1/2 cups Tuscan kale (cavolo nero)
- 5 almonds
- 1/4 cup Parmesan cheese
- 3 tbsp extra virgin olive oil
- Half glass water
- to taste salt
- 1/2 cup Fontina cheese
- 3 tbsp milk
- 3/4 tsp cornstarch (Maizena)
- 3 tbsp milk (cold, to dissolve the cornstarch)
- to taste black pepper
Tools
- 2 Pots
- 1 Food processor
- 1 Saucepan
- 1 Whisk
Steps
The preparation of the TUSCAN KALE RISOTTO WITH FONTINA CREAM is simple and quick.
Clean the Tuscan kale by removing the central rib of the leaves and wash them under running water. Dry them well and blanch in plenty of salted boiling water for 8 minutes.
Drain and let them cool slightly.
In a food processor put the well-drained Tuscan kale, the unpeeled almonds and the Parmesan, then pulse.
Add salt, the oil and the water. Process everything until you obtain a soft and homogeneous mixture. If it is too dry add more water or oil; otherwise add more Parmesan.
In a small saucepan put 3 tbsp of milk and the Fontina finely chopped.
Place over low heat and, stirring constantly, melt the cheese. Add the other 3 tbsp of cold milk in which you dissolved the cornstarch, add a grating of black pepper and, continuing to stir, let it thicken.
Prepare the vegetable broth by putting 4 1/4 cups of water in a pot with a celery stalk, a carrot and an onion. Salt and boil for 30 minutes.
Alternatively, and to speed up preparation, you can also use a ready-made bouillon cube, preferably the gelatinous type.
In a heavy-bottomed pot with high sides put a drizzle of oil and gently sauté the finely chopped onion over low heat.
Once it becomes translucent add the rice, season lightly with salt and toast it for 2 minutes, stirring continuously.
Touch the rice with your fingertips and when it feels warm add the hot broth 2 ladlefuls at a time, adding more only when the previous liquid has been absorbed.
During this phase stir the rice often.
When the rice is three-quarters cooked add the Tuscan kale pesto and finish cooking the rice, leaving it slightly al dente.
Turn off the heat, add the cold butter, the Parmesan and stir to cream the Tuscan kale risotto.
Cover with the lid and let rest for 5 minutes. Plate the Tuscan kale risotto and decorate it with the slightly warmed Fontina cream.
