Italian
Black Kale Risotto with Raisins and Almonds
by Chef in Camicia · 306K subscribers on YouTube
Our Mrs Veggie is back with a recipe that will make vegan and vegetarian friends' eyes sparkle (and, we think, everyone else too): a creamy risotto prepared with black kale, raisins and almonds, giving that soft and crunchy touch. Really a delicacy hard to resist.
- Difficulty
- medium
Ingredients
7 items- 150 gBlack Kale Leaves Without StemsBlack kale leaves, tough ribs removed
- 1 pcsGarlicOne clove
- 190 gCarnaroli Rice
- 20 mlWhite WineDry white wine
- Almond ButterAlmond butter (100% almond cream)
- RaisinsRaisins, soaked in water until soft
- Chopped AlmondsChopped almonds
Method
- Boil the black kale leaves (without the tough rib) until tender. Drain, reserving the cooking water. Blend the kale into a puree and set aside.
- In a saucepan, heat a drizzle of olive oil and add the garlic clove. Sauté briefly.
- Add the Carnaroli rice and toast it, stirring, until the grains become translucent around the edges.
- Deglaze with white wine and let it evaporate completely.
- Begin cooking the risotto by adding the reserved kale water one ladle at a time, stirring frequently and adding more liquid only when the previous addition is absorbed.
- When the rice is about 5 minutes from being al dente, add the kale puree and continue cooking, stirring.
- Once the rice is al dente, turn off the heat. Add the almond butter, let it rest for 1 minute, then stir vigorously to achieve a creamy consistency (mantecatura).
- Serve the risotto garnished with soaked raisins and chopped almonds.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
