Carnaroli Rice with Black Cabbage, Burrata, and Peanuts
A perfect risotto for winter, simple and tasty.
Ingredients for 4 people:
| 350 g Carnaroli Gemma rice |
| a bunch of black cabbage leaves |
| 200 g of burrata |
| 40 g of butter |
| 40 g of 36-month Parmigiano Reggiano |
| a handful of peanuts in their shells |
| oil to taste |
| salt to taste |
| pepper to taste |
| 1 glass of white wine |
PREPARATION:
Toast the rice in the saucepan until it's too hot to hold in the palm of your hand. Deglaze with the wine.
Wet with boiling salted water. When almost cooked, pour in the cavolo nero leaf extract.
Cut the burrata into pieces and blend it vigorously. If it's too thick to transfer to the squeezer, add a tablespoon of whole milk.
Pour the extract into the saucepan, along with the butter and cheese, and stir vigorously.
Using a large spoon, pour the mixture into plates and create a design with the burrata cream.
A pinch of pepper and serve!