Serves 4
Prep time 4 minutes
Cook time 18-22 minutes
Special tools stock pot and cast iron pan


2 cups arborio rice
1/4 cup butter split in two
2 shallots diced
1 litre veggie stock
1/2 cup white wine
1 cup grated parmigiana
1 squeeze citrus

1/2 bunch Rapini
1 chilli pepper sliced
2 cloves garlic sliced
1 splash olive oil
1 splash white wine



In a medium heat cast iron pan, sauté garlic, chilli and Rapini in olive oil. Season and deglaze with white wine. Remove from heat and ruff chop.  Set aside

Bring veg stock to soft simmer

In a medium stock pot sauté diced shallots with half the butter until translucent, add rice and toast. Deglaze with white wine, stir until wine is absorbed, add a ladle of stock and stir. Repeat this for 18 minutes or until rice is aldente  
Add remaining butter, parmigiana and chopped Rapini. Season and add a splash of citrus. Serve and smile
Maybe garnish with parmigiana and a splash of olive oil.

Randy Feltis




rapini, risotto