We prepare a rich risotto base with onions, garlic, white wine and vegetable stock, then blend cavolo nero into a smooth purée that gives the dish its deep green colour and earthy taste. A truffle butter is stirred through to add fragrance and hazelnuts are sprinkled on top.
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Cavolo Nero Risotto with Hazelnut & Truffle—
$14.01
Cavolo Nero Risotto with Hazelnut & Truffle
We prepare a rich risotto base with onions, garlic, white wine and vegetable stock, then blend cavolo nero into a smooth purée that gives the dish its deep green colour and earthy taste. A truffle butter is stirred through to add fragrance and hazelnuts are sprinkled on top.
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We prepare a rich risotto base with onions, garlic, white wine and vegetable stock, then blend cavolo nero into a smooth purée that gives the dish its deep green colour and earthy taste. A truffle butter is stirred through to add fragrance and hazelnuts are sprinkled on top.
