Risotto with savoy cabbage
- 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.