Risotto with Red Cabbage and Gorgonzola

Risotto with red cabbage and gorgonzola is a dish full of contrasts and flavors that complement each other wonderfully. Here is the recipe in the Italian way:

Ingredients

• 320 g of rice for risottos (such as Arborio, Carnaroli, or Vialone Nano)
• 200 g of red cabbage
• 150 g of sweet gorgonzola
• 1/2 onion
• 1 liter of vegetable broth
• 1/2 glass of red wine
• 30 g of butter
• Extra virgin olive oil
• Salt and pepper to taste
• (optional) Parmesan or grated Parmigiano Reggiano to taste

Preparation

1. Start by finely chopping the onion and sautéing it in a pot with a drizzle of extra virgin olive oil until it becomes transparent.
2. Add the rice and toast it for a few minutes until it also becomes translucent, then deglaze with the red wine and let the alcohol evaporate.
3. At this point, incorporate the red cabbage previously cut into thin strips and cook for a couple of minutes, stirring.
4. Start adding the hot vegetable broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next.
5. While the risotto is cooking, check the salt and adjust if necessary. Continue cooking according to the time indicated on the rice package, which should take about 18 minutes to be al dente.
6. When the cooking is almost complete, add the gorgonzola in pieces, letting it melt well and mixing everything to obtain a creamy consistency.
7. Turn off the heat and cream the risotto with the butter and, if desired, grated Parmesan to make the dish even richer.
8. Let the risotto rest for a minute before serving.

Serve hot and, if you like, you can accompany it with a sprinkling of fresh black pepper and some flakes of gorgonzola to garnish.

Interesting Facts

The risotto with red cabbage and gorgonzola brings together the slightly bitter taste and lively color of the cabbage with the creaminess and strong personality of the gorgonzola. The red wine helps to further balance the flavors, giving a deep touch of taste to the dish.