Recipe: Poricini and Cavolo Nero Risotto

Cavolo Nero. How I love it. There are other leaves and, maybe even elsewhere on ETP, I’ve lauded their many charms. But that was then. This is now. It’s December. Midwinter. The nights are cold and dark. Cavolo Nero, black kale, is the leaf for today.

We’ve done greens in risotto before, but I do like the look of this one from the Independent newspaper – with the addition of porcini. What a midweek wintery treat this is.

The recipe? Here.

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