Risotto alla verza

Risotto with savoy cabbage is a delicious and comforting dish, typical of Italian cuisine. Here’s how to prepare it:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 1/2 savoy cabbage
• 1 small onion
• 1 liter of vegetable broth
• 1/2 glass of white wine
• 40 g of butter
• Grated Parmesan cheese to taste (as much as you like)
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Start by cleaning the savoy cabbage, removing the tougher outer leaves and cutting it into thin strips, after having washed it thoroughly.
2. Peel and finely chop the onion, then gently fry it in a saucepan with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the savoy cabbage to the onion and let it wilt over medium heat for a few minutes, adjusting the seasoning with salt and pepper.
4. Add the rice and toast it with the savoy cabbage and onion until the grains become translucent, then deglaze with white wine and let the alcohol evaporate.
5. Continue by adding the hot vegetable broth a little at a time, stirring occasionally, until the rice is cooked but still al dente. This process should take about 18 minutes.
6. At the end of cooking, remove the saucepan from the heat and cream the risotto with butter and plenty of grated Parmesan cheese, stirring vigorously to make it creamy. Let it rest for a couple of minutes.
7. Serve the risotto nice and hot.

Curiosity

Risotto with savoy cabbage is an ideal dish for the autumn and winter months when savoy cabbage is in season and at its best in flavor. Moreover, the addition of Parmesan cheese at the end of cooking makes it particularly creamy and tasty. This dish is a delightful way to introduce a healthy and nutritious food like savoy cabbage into the daily diet.