600 g turnip tops
300 g Carnaroli rice
300 ml dry white wine
120 g Burrata Stracciatella cheese
1 white onion
1 handful of parsley
1 garlic clove, unpeeled
Freshly-milled black pepper
Extra-virgin olive oil
Wash the turnip tops under running water and remove the hardest parts. Bring a pot of water to a boil. When it boils, salt the water and add the turnip tops. Bring back to the boil and continue cooking for a further 6 minutes.
Drain the turnip tops. In a pan, brown the unpeeled garlic clove in two tablespoons of oil, then add the turnip tops and sauté them for a couple of minutes. Turn off the heat and keep warm.
Pour 500 ml of water into a saucepan and add half an onion, the peeled carrot and the parsley. Bring to a boil and cook for 5 minutes. Turn off the heat and filter the vegetable broth thus obtained.
Pour the “Vongolata” white clam sauce into a pan and heat for a few minutes over medium heat.
Pour 4 tablespoons of oil into a shallow saucepan and blanche the remaining chopped onion, then add and toast the rice, stirring often. Pour over the white wine and leave to evaporate, add half the vegetable broth and start cooking the risotto. Stir often and after about 5 minutes add the clam mixture with its water. Continue cooking, adding more vegetable broth if necessary, and season with salt.
When the rice is cooked, remove the saucepan from the heat, add the burrata stracciatella and stir vigorously until creamy.
Serve the risotto, garnishing each dish with some turnip tops and a sprinkling of pepper. Serve immediately.