Risotto with savoy cabbage

75 min
0 Persone
75 min
INGREDIENTI: per 0 persone
  • ½ lb savoy cabbage
  • ⅝ lb Rice , superfino
  • 1 ¾ oz onion
  • 2 oz butter
  • 1 oz pancetta (italian bacon) , diced
  • 6 cups meat broth
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • salt and pepper to taste
  • 3 ½ tablespoons white wine

Cut the cabbage into thin strips, wash it and drain. In a pan, sauté the onion (chopped) with 20g butter. Add the cabbage. Cut the pancetta into small cubes and add it. Cook for a minute.

Add the rice and let it toast. Sprinkle with white wine. Let evaporate and gradually add the broth.  Cook for about 15-18 minutes, until the rice is cooked “al dente”. The texture of the rice and cabbage should be a little more soupy than the classic risotto one: if necessary, you can add some hot broth at the end of cooking.

Adjust with salt and pepper. Stir in the remaining butter and some Parmigiano Reggiano cheese.

First courses
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