Rice and Savoy Cabbage

Here is the recipe for a delicious dish of rice and savoy cabbage, which is a simple yet flavorful dish typical of Northern Italian cuisine, especially from Lombardy.

Ingredients

• 300 g of rice
• 400 g of savoy cabbage (green cabbage)
• 1 small onion
• 50 g of butter
• 1 liter of vegetable broth
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the savoy cabbage, removing the outermost tough leaves. Cut the cabbage into thin strips, then wash well under running water and drain.
2. In a sufficiently large pot, sauté the finely chopped onion with some extra virgin olive oil and a knob of butter until it becomes translucent.
3. Add the savoy cabbage to the pot and let it cook for a few minutes to flavor it.
4. Pour in the rice and let it toast for a couple of minutes, stirring constantly.
5. Continue adding the hot vegetable broth little by little, stirring occasionally. Season with salt and pepper.
6. Cook the rice, which should absorb almost all the broth and cook until al dente.
7. When the risotto is almost ready, add the remaining butter and grated Parmesan cheese, mixing well to cream the dish.
8. Serve hot, adding more grated Parmesan cheese if desired.

Curiosity

Rice and savoy cabbage is a rather rustic and comforting dish, particularly suitable in the winter months. The creaminess is achieved thanks to the final creaming with butter and Parmesan, a technique commonly used in the preparation of risotto. This dish can be enriched by adding pancetta or sausage for a heartier version.