Georgina Hayden’s recipe for cavolo nero risotto

Introducing monster sauce, your new favourite way to eat cavolo nero: great swished through pasta and spectacular stirred through this moreish risotto

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.