Risotto with Savoy Cabbage and Potatoes

Risotto with Savoy cabbage and potatoes is a warm and comforting dish, perfect for the colder months. Here is a recipe with an Italian twist:

Ingredients

• 350g of risotto rice (such as Arborio or Carnaroli)
• 1/2 Savoy cabbage (green cabbage)
• 2-3 medium potatoes
• 1 white onion
• 1.5 liters of vegetable broth
• 50g of butter
• 100g of grated Parmigiano cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the Savoy cabbage, removing the outer and damaged leaves. Cut it into thin strips after washing it well under running water.
2. Peel the potatoes and cut them into small cubes.
3. Finely chop the onion and let it wilt in a saucepan with a drizzle of extra virgin olive oil.
4. Add the Savoy cabbage to the onion and let it stew for a few minutes, then add the potato cubes. Mix well.
5. Pour the rice into the saucepan and toast for a couple of minutes, stirring constantly.
6. Start adding the hot vegetable broth a little at a time, allowing the rice to absorb the liquid before adding more broth. Continue this for about 15-18 minutes or until the rice is cooked but still al dente.
7. When the risotto is almost ready, season with salt and pepper, then remove from the heat and stir in the cold butter in pieces and the grated Parmigiano cheese. Let it rest for a couple of minutes.
8. Serve the risotto hot with a sprinkle of Parmigiano and a drizzle of raw oil if desired.

Trivia

Risotto with Savoy cabbage and potatoes is a dish typical of the cuisine of Northern Italy. The final creaming with butter and Parmigiano is a traditional technique to give creaminess and flavor to the risotto, and it is called “mantecare” because in the past, a bellows was used to cool the dish and better assimilate the butter.