Rapini and roasted garlic bring great flavour to this dish.
Three-Onion Roast Garlic Rapini Risotto
Risotto:
1 litre chicken stock
3 tablespoons butter
1 sweet onion, minced
3 shallots, minced
1 bunch spring onion
1 cup risotto
1/2 cup dry white wine
Zest of one lemon
1/3 cup grated Parmesan cheese
1 head roast garlic
1 bunch rapini
Directions:
Bring the stock to a simmer and set aside. Heat 2 tablespoons of the butter in a saucepan and cook the onion and shallot until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about four minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue, a ladle at a time, until the rice is tender and creamy, about 25 min.
Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest, and half the cheese. Taste and adjust the seasoning. Spoon into bowls and scatter over the remaining cheese to serve.
Lightly saute the rapini with butter garlic and chillies and garnish beside risotto.
Courtesy Randy Feltis
PIE Restaurant