Home

Risotto cavolo nero e cozze

17/11/2023

I can share with you an all-Italian variation of a risotto with black cabbage and mussels. Here is how you can prepare this dish that combines the flavors of the sea with those of the land.

Ingredients

  • 320 g of risotto rice (such as Arborio or Carnaroli)
  • 1 kg of fresh mussels
  • 200 g of black cabbage
  • 1 clove of garlic
  • 1 small onion
  • 1 glass of white wine
  • As much vegetable broth as needed
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley (optional)
  • Grated lemon zest (optional)

Preparation

  1. Start by cleaning the mussels: scrape them to remove any incrustations, pull out the filaments, and rinse them under running water. Put them in a pot with a drizzle of oil and a crushed garlic clove, cover with a lid, and cook over high heat until they have opened, then turn off the heat and leave to cool.

  2. Meanwhile, wash the black cabbage, remove the toughest ribs, and cut it into strips. Blanch it in salted water for a few minutes and then drain.

  3. In a wide pot, sauté the finely chopped onion in a stream of extra virgin olive oil. When it becomes transparent, add the rice and toast it until the grains become slightly translucent.

  4. Deglaze the rice with white wine and let the alcohol evaporate.

  5. Begin adding the hot vegetable broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next one. After the first couple of ladles, also add the black cabbage.

  6. When the rice is almost cooked, add the shelled mussels (you can keep some in the shell for decoration).

  7. Finish cooking the risotto while keeping it al dente, and season with salt and pepper to your taste.

  8. If you like, to add a touch of freshness, include chopped parsley and grated lemon zest at the end.

  9. Let the risotto rest for a minute off the heat with the lid on, then serve it hot.

Curiosity

The risotto with black cabbage and mussels combines the strong and earthy taste of the black cabbage with the salinity of mussels, a surprising pairing that offers an interesting and tasty dish. In Italy, especially in the north of the country, black cabbage is widely used to prepare soups and risottos, particularly during the winter months.

Risotto cavolo nero e cozze