Risotto with turnip tops and saffron sauce
Procedure
Ingredients · Servings 4
- 320 g Carnaroli rice
- 1 kg turnip tops
- 1 clove garlic
- 1 sachet of saffron
- 1 box of cream
- Extra virgin olive oil
- Onions
- 40 g Butter
Method · 30 min
- Clean and blanch the turnip greens in boiling salted water for 5 minutes, then plunge them into ice water. Set aside a few florets for plating.
- Clean and blanch the turnip greens in boiling salted water for 5 minutes, then plunge them into ice water. Set aside a few florets for plating.
- Clean and blanch the turnip greens in boiling salted water for 5 minutes, then plunge them into ice water. Set aside a few florets for plating.
- Clean and blanch the turnip greens in boiling salted water for 5 minutes, then plunge them into ice water. Set aside a few florets for plating.
- Clean and blanch the turnip greens in boiling salted water for 5 minutes, then plunge them into ice water. Set aside a few florets for plating.
- Clean and blanch the turnip greens in boiling salted water for 5 minutes, then plunge them into ice water. Set aside a few florets for plating.
Clean and blanch the turnip greens in boiling salted water for 5 minutes, then plunge them into iced water. Set aside a few florets for plating and blend the rest, adding a little oil. Season with salt.
In a small pan, brown the onion, add the cream and after a few minutes the saffron, stirring until a thick cream forms.
In a pan, sauté the onion in a drizzle of oil, toast the rice, deglaze with the white wine and let it evaporate.
Gradually add the water in which we blanched the turnip tops and kept aside.
A few minutes before cooking, add the turnip greens cream. Remove from the heat and stir in the cold butter.
Serve garnished with the saffron sauce and turnip tops.
