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Overhead bowl of Ris e Revertis showing rice, dark turnip greens, and melted Casera cheese swirled through broth.

Ris e Revertis: Alpine Rice and Turnip Greens Soup

A one-pot Valtellina soup of rice and turnip greens finished with butter and melted Casera cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Primo
Cuisine: Alpine
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 300 g Carnaroli rice or Vialone Nano
  • 500 g turnip greens trimmed and chopped
  • 60 g unsalted butter divided
  • 1 yellow onion medium; finely chopped
  • 1 garlic clove minced
  • 1.5 l vegetable broth hot
  • 120 g Valtellina Casera cheese grated, or Fontina
  • salt to taste
  • black pepper to taste; freshly cracked
  • 1 pinch nutmeg optional

Method
 

  1. Trim the tough stems from the turnip greens, wash well, and roughly chop the leaves and tender stems.
  2. Bring a pot of salted water to a boil and blanch the greens for 2 to 3 minutes until just wilted. Drain and set aside.
  3. In a 26 cm / 10-inch heavy pot or Dutch oven, melt 40 g of the butter over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent.
  4. Add the garlic and cook for 30 seconds until fragrant.
  5. Pour in the hot broth and bring to a gentle simmer.
  6. Stir in the rice, partially cover, and simmer for 12 to 15 minutes, stirring occasionally, until the rice is tender but still holds a little bite in the center.
  7. Add the blanched turnip greens and simmer for another 3 to 4 minutes until fully tender and the soup has a loose, spoonable consistency.
  8. Remove the pot from the heat and stir in the remaining 20 g butter and the grated Casera cheese until melted and creamy.
  9. Season with salt, pepper, and a pinch of nutmeg. Let the soup rest for 5 minutes off the heat before ladling into bowls.

Notes

  • Blanch turnip greens briefly to keep their color and bite.
  • Add cheese off heat to avoid a grainy, split texture.
  • Rice keeps cooking in residual heat, so pull the pot slightly early.
  • Traditional versions sometimes swap in speck for a smokier broth.