Ingredients for 4 servings
360 g of Carnaroli or Arborio rice
250 g kale cabbage
8 tablespoons of DON PIETRO Extra Virgin Olive Oil
80 g of grated Ragusano DOP
1 clove of garlic
1 liter of vegetable broth
1 orange
Wash the kale. Cut the central ribs and add them to the broth.
Cut the cabbage into strips. In a saucepan, add 2 tablespoons of olive oil and the whole peeled garlic. Incorporate the kale, add salt and cook with the lid on over medium heat, if it is necessary add half a ladle of hot broth to continue cooking without sticking to the bottom of the saucepan.
Cook for at least 20-25 minutes, the leaves should be tender.
Allow the cabbage to cool and blend without the garlic. Strain the green purée and set aside.
In a pan, heat 4 tablespoons of DON PIETRO oil. Add the rice and mix until the rice is semi-glossy.
Add a couple of ladles of broth and the mashed cabbage, cook over medium heat.
As the stock evaporates, add more until the 16th minute of cooking. Remove the pan from the stove, add a couple of tablespoons of DON PIETRO oil and the grated Ragusano.
Cover with a lid and move the pan with vertical rotating movements for creaming. Leave to rest for a minute with the lid on and serve with orange zest.
Note on the broth: to prepare a good vegetable broth at home it takes just over 30 minutes.
Take a large saucepan and add 1.5 l of cold water, 2 celery stalks, 2 carrots, an onion, a clove of garlic, other vegetables such as cauliflower leaves, fennel stalks, part of zucchini discarded from other preparations, 2 fresh bay leaves, 2 cloves, 2 peppercorns, salt and a tablespoon of extra virgin olive oil. Bring to a boil and cook for about 30 minutes.