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Red Cabbage Risotto
Risotto al Cavolo Rosso

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, peeled and diced
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable stock, heated
1/2 head red cabbage, julienned
salt and freshly ground pepper
1 tablespoon butter
1/4 cup Grana Padano, freshly grated

In a deep skillet over medium heat, warm the olive oil. Add the onions and carrots and cook until the onions are translucent, about 5 minutes. Add the rice and toast for 3 minutes. Deglaze the skillet with the wine and cook until the alcohol evaporates. Add the stock in 1/2-cup increments, allowing each addition to be absorbed before adding more. Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes. Add the cabbage to the skillet halfway through the cooking and mix well to combine. Remove from the heat, stir in the butter and Grana Padano, season with salt and pepper and serve immediately.
Serves 4

Wine Suggestion:
Generous full-bodied white

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