Creamy Cavolo Nero Risotto with Parmesan | Risotto al Cavolo Nero

Wash the cavolo nero thoroughly. Cut out the thick stems with a knife or strip the leaves off with your fingers. Cut the tender leaves into thin strips. Peel and finely dice the shallots and garlic. Heat the vegetable stock in a small pot and let it simmer gently throughout the entire preparation.

Rinse the lemon with hot water, finely grate some zest, and squeeze the juice of half a lemon. Freshly grate the Parmesan and cut the cold butter into cubes.

Heat 1 tbsp of olive oil in a wide pot. Add half of the sliced cavolo nero and sauté gently for 3–4 minutes until it wilts. Remove from the pot and set aside for garnishing later.