Turnip greens and anchovy risotto

Ingredients

For 1 serving

• Carnaroli rice80 g
• Broccoli rabe200 g
• Anchovies in oil4
• Garlic1 clove
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Breadcrumbs10 g
• White wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: gluten, fish, celery, sulphites,

In season: November – March

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat; also put a small pan of water on to boil. Trim the turnip tops, keeping the tender leaves and florets and discarding tough stalks; wash well. Peel and crush the garlic; drain the anchovies.
2. When the water boils, salt it and blanch the turnip tops for 3 minutes, until tender; drain, squeeze and chop roughly.
3. Heat the olive oil in a saucepan over low heat with the garlic, the anchovies and a pinch of chilli for 2 minutes, mashing the anchovies with a wooden spoon until they melt; discard the garlic and add the turnip tops, tossing for a minute.
4. Add the rice and toast it for 2 minutes over medium heat, until the grains are glossy; deglaze with the white wine and let it evaporate. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste before salting, as the anchovies are salty.
5. Meanwhile toast the breadcrumbs in a dry small pan over medium heat for 2–3 minutes, stirring, until golden and fragrant; scatter them over the risotto when serving.