Risotto al Preboggion
Preboggion is typically made up of 5 greens that grow spontaneously in the Ligurian meadows including borage, crespignola, wild chard, dog’s tooth (at its best in June/July) and a type of early cabbage.
You cook the leaves into a vegetable stock that you then use to make the risotto which imparts the lovely green colour to the rice.
INGREDIENTS
300g risotto rice
2 generous bunches of preboggion (if you can’t find these ingredients, consider bitter greens such as rocket, spinach, turnip tops etc.)
2 generous bunches of preboggion (if you can’t find these ingredients, consider bitter greens such as rocket, spinach, turnip tops etc.)
2 tbsp classic basil pesto
1.5lt vegetable stock
3 tbsp Extra Virgin Olive Oil, we suggest Extremum from Paolo Cassini in Liguria 4 tsp grated parmesan
Seasoning to taste
1.5lt vegetable stock
3 tbsp Extra Virgin Olive Oil, we suggest Extremum from Paolo Cassini in Liguria 4 tsp grated parmesan
Seasoning to taste
METHOD
Place the 2 bunches of Preboggion in a pan with 1.5lt of vegetable stock and simmer for 20 minutes. Once ready, you can begin to make your risotto, adding a ladle full of the green stock every minute or so and stirring regularly. I always think a risotto takes 17 minutes to prepare if you like it slightly al dente, you may prefer to keep it going for a little longer. Once ready, stir through the pesto along with a generous drizzle of Extra Virgin Olive Oil. Combine. Then add the grated cheese and stir through. Serve immediately, ideally with a mineral glass of chilled white wine, perhaps a Vermentino from the Ligurian coast.