Cavolo nero, gruyere and hazelnut risotto
#cookwitholiveoil 7
Amazing green winter warmer by Naomi Simons @nims_noms
Naomi says: "I love using extra virgin olive oil in my cooking, especially in pasta and risotto dishes in these cold winter months. Extra virgin olive oil often gets ignored in winter cooking and is reserved just for those drizzles at the end of a meal or in a salad. Evoo is really high in polyphenols compared to other oils and this is what makes Evoo so great for it’s antioxidant and health benefits, even once cooked. I always like to have a tin of Honest Toils evoo from 6 months to a year ago on hand for cooking, and then a fresh tin for drizzling and finishing off my meals. I tend to think of my evoo being a bit like a completely natural 'health shot' which helps keep me feeling healthy in these winter months!"
Recipe:
(Serves 4)
Ingredients:
30g blanched hazelnuts
2tbsp Honest Toil extra virgin olive oil
1 large white onion, finely diced
1tsp chilli flakes
200g cavolo nero
3 garlic cloves, peeled and halved
300g arborio rice
200ml white wine
1 1/2 L vegetable stock
80g gruyere cheese
20g parmesan cheese
Bunch of flat leaf parsley, finely chopped
1 lemon, skin zested and juice squeezed
15g butter
Start by toasting the blanched hazelnuts in the oven at 180°C for 10 minutes. Leave to the side to cool while making the risotto.
Add the extra virgin olive oil to a large, deep heavy bottom pan and heat over a low-medium heat. Add the finely diced onion and the tsp of chilli flakes and sauté for around 10 minutes, frequently stirring to avoid it catching.
While these are sautéing, get started on your cavalo nero sauce by bringing a separate saucepan of water to the boil. Strip the cavalo nero from their stalks and roughly chop. Add these to the boiling water along with the peeled and halved garlic cloves. Let these boil for 5 minutes. Drain and blitz in a blender along with a couple of tablespoons of water to create a sauce. Set aside.
Once the onions have sautéed and are looking translucent, add the rice and stir for around a minute until the rice is also becoming translucent. At this point add the white wine, turn the heat up slightly and simmer until the wine has nearly evaporated entirely.
Then begin slowly adding the vegetable stock, ladle by ladle, adding another only once the previous ladle of stock has been absorbed into the rice. Keep stirring. Once all the stock has been added the rice should be tender but still have a slight bite. At this point add the cavalo nero sauce and both cheeses and stir for another minute. Take off the heat and add the butter, lemon zest and juice, chopped parsley, and salt and pepper to taste and beat the risotto rapidly. This will help it to emulsify and add to the thick and creamy texture.
Serve into shallow bowls, topped with the chopped hazelnuts, a few extra slices of gruyere and a big drizzle of honest toil’s extra virgin olive oil. Enjoy!
