Risotto with turnip greens and squacquerone


How I wanted to talk about this risotto with turnip greens and squacquerone, how good and creamy it was as I like it, or the fact that I finally used the rice that a sweet and dear friend gave me. And yet I'm here still exhausted from trying to recovering my Instagram account which had been blocked from the platform since last Thursday for apparent violation of community rules.

After 9 years @latartemaison had literally disappeared. After an initial amazement I was struck by a subtle shiver down my spine: did it all really end up in Meta's bucket? Reading what gradually appeared before me with each attempt to regain possession of the account, yes.
Then last night, just as I was writing this recipe I made yet another attempt to log in, the three hundredth guess. And something moved, a different screen appeared and I was asked for credentials and then it came back <3

The feeling is that of a miracle, because we really don't know what I did to be able to get the activation back and in a relatively short time given what I read in Facebook groups and online. There were those who spoke of 3 weeks, those of 5 months, those who never got it back. In all this delirium, however, there was one thing that made me feel good: the positive energy created by the many friends on the web and in life who went out of their way to help me, supporting me, chatting and giving me comfort. I would have liked to list them all here but there are really and unexpectedly many and first of all my gratitude goes to them. Thank you so much <3

Risotto with turnip greens and squacquerone

160 g Acquerello rice (Carnaroli)
200 g of turnip greens
20 g of extra virgin olive oil
2 tablespoons of Parmigiano Reggiano
100 g of squacquerone
sale
pepe

Clean the turnip tops, keeping the florets and the most tender leaves. Boil some water, salt it and blanch the turnip tops for two minutes. Before draining them, set aside some of the cooking water. Squeeze them*, chop coarsely and place in a blender together with a ladle of the cooking water. Add the oil and Parmesan. Blend everything until you obtain a smooth and homogeneous cream. Taste and, if necessary, add salt.

Place the rice in a saucepan with two tablespoons of oil and toast it over low heat then start adding the cooking water from the turnip tops. Cook the risotto, stirring as little as possible to prevent the starch from escaping. Once cooked, add the turnip top cream. Remove the saucepan from the heat and proceed with creaming, adding the squacquerone.

*if you want to maintain their bright color, cool them in water and ice.




Comments

Leave a Reply

Your email address will not be published. Required fields are marked *