Preparing the risotto
400 ml vegetable bouillon
100 ml white wine
300 g risotto rice
1 onion
finely chopped
½ tsp salt
200 ml vegetable bouillon
500 g cavalo nero (Tuscan black cabbage)
tough stalks removed, coarsely chopped
2 cloves of garlic
finely sliced
Pesto
150 ml water
100 ml olive oil
1 lemon
some grated zest, some juice
½ tsp salt
Some pepper
50 g butter
50 g Parmesan
grated
Preparing the risotto
Mix the bouillon and all the ingredients up to and including the salt in an ovenproof dish. Place the dish on a perforated chrome-steel tray. Next to it stand a second ovenproof vessel with the vegetable bouillon. Place the cavalo nero and garlic beside them on the tray. Put the tray into the cold cooking space and cook at 100 °C for about 20 minutes using the steam mode. Remove the cavalo nero and garlic from the cooking space. Stir the risotto and continue to cook for about another 10 minutes.
Steaming 100 °C for 20 Mins
Pesto
Put the water and all the ingredients up to and including the pepper along with the steamed cabbage and garlic into a deep vessel, then blend to a fine purée. Stir about ¾ of the hot vegetable bouillon, the pesto, the butter and the Parmesan through the risotto. Add as much of the remaining bouillon to the risotto as required to achieve the desired consistency.
Tips
Curly cale can be used in place of cavalo nero.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25