Risotto verde with cavolo nero and crisp mozzarella

Risotto Verde can take many forms but I love the vibrancy my that my favourite leafy green brings to the table. The panko coated mozzerella is by no means traditional but adds some interesting textures to the finished dish and settles this as an autumnal take on a risotto verde.

| Serves 4 |

INGREDIENTS

400g risotto rice, such as arborio or carnaroli 

2 shallots, finely diced

2 garlic cloves, finely diced 

A splash of white wine

250g cavolo nero, plus extra for serving 

Chicken or vegetable stock, ideally homemade

1 tsp grated nutmeg

100g freshly grated Parmesan cheese

2 tbsp butter 

1 ball mozzarella 

40g panko breadcrumbs

20g plain flour, seasoned with salt and pepper

1 egg, whisked

METHOD

Heat a generous glug of olive oil in a frying pan over a low-medium heat. Gently cook the shallots until softened, about 5-10 minutes.

Meanwhile, heat the stock in a separate saucepan over a low heat. 

Add the garlic to the shallots and stir for 1 minute or until fragrant. Add the risotto rice until it becomes translucent and begins to ‘sing’ (like a high pitched popping). Pour over the wine, and turn up the heat slightly until it has evaporated.

Add your stock ladle by ladle, only adding more when the rice has absorbed the last ladleful, giving it a good stir each time. 

Slice the mozzarella into thickish slices. Place in-between a J-cloth or tea towel to absorb any excess liquid. Roll the slices in the seasoned flour, making sure it is evenly coated, shaking off any excess flour. Then dip each piece into the egg. Drain off the excess egg and turn into the panko until completely coated. 

Blanch the cavolo nero in boiling water for 1 - 2 minutes. Transfer most of the leaves to a blender, reserving some for serving. Add a ladle or two of the stock and blend to a puree consistency. If you are short on stock, keep some of the water from the greens and carry on until the rice is an al dente texture. Combine this puree with the risotto. 

Heat another frying pan with a generous amount of olive oil over a med-high heat (it is important the pan is hot so they can be browned quickly without the cheese centre oozing out). Fry the mozzarella for 1-2 minutes on each side until golden and crisp. Set aside on some kitchen paper.

Turn the heat up on the risotto and add the parmesan and butter, stirring quite vigorously, until it is a smooth and creamy consistency. Check for seasoning and grate in the nutmeg. The risotto should not be able to mound, but rather fall flat on the plate/bowl. Therefore, add some more boiling water if necessary before serving. Serve with the extra cavolo nero and the crisp mozzarella on top.