Georgina Hayden’s recipe for cavolo nero risotto

<p>Introducing monster sauce, your new favourite way to eat cavolo nero: great swished through pasta and spectacular stirred through this moreish risotto</p><p>We are huge fans of cavolo nero in the Hayden household, and have taken to calling this popular method of blitzing the cooked leaves “monster sauce”. It’s a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as possible to let each of them sing. You can serve this sauce however you like: I often stir it through pasta for a quick dinner, but when I have more time, I stir it through a white risotto. Finish with an additional drizzle of good extra-virgin olive oil: heaven.</p> <a href="https://www.theguardian.com/food/2025/sep/30/cavolo-nero-risotto-recipe-georgina-hayden">Continue reading...</a>