70g Carnaroli rice
200g kale leaves
250g grated parmesan
100g alpine butter
1 — VEGETABLE STOCK
Prepare a vegetable stock from carrots, kale leaves and celeriac. Grate the remaining celeriac. Pour a little extra virgin olive oil into a saucepan and fry the grated celeriac.
2 — RICE
Add the Carnaroli rice and, over a medium heat, toast it together with the grated celeriac, which will form the basis of our Risotto. Add the vegetable stock and cook the rice for 16 minutes over a medium- low heat. In the meantime, put two leaves of kale in the oven at 180°C (356°F) for 10 minutes. Remove the leaves from the oven and crumble them into a coarse powder, which is needed to garnish the dish. Remove the Risotto from the heat, stir in a curl of malga butter and parmesan cheese.
Decorate the dish with the kale powder.