Drive away with green broad beans and ricotta
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Risotto with purple cabbage
ingredients
servings
4
Carnaroli rice
300 grams
Red cabbage
400 grams
Onions
1 unit
White wine
150 mL
Extra virgin olive oil
30 mL
Salt
to taste
Pepper
to taste
Fresh rosemary
1 sprig
first courses from Italy
Risotto with purple cabbage
Risotto with purple cabbage
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Simple in its preparation and with an enveloping flavor, the purple cabbage risotto is a particular dish that will allow you to play on the aesthetic impact and refined taste. The cabbage in fact gives this risotto a very particular chromatic note and a taste different from all other risottos, a taste that I would call enveloping.
preparation
step 1
Cut the cabbage into strips and cook for 4-5 minutes in boiling salted water, then drain it, keeping aside the cooking water, and shake it. Chop the onion and let it dry with 30 ml of extra virgin olive oil and a pinch of salt.
step 2
Add the rice and toast for a few moments, stirring. Sprinkle with white wine and let it evaporate. Pour 2 ladles of the cooking water of the cabbage and mix
step 3
Continue cooking over medium-low heat for 12 minutes, then add the purple cabbage cream and season with salt and pepper. Continue cooking adding more water for at least 4-6 minutes.
step 4
When the risotto is velvety, but not dry, stir in a little oil and stir gently. Cover the risotto with a lid and let it sit for a minute.
step 5
Sprinkle with a handful of pepper and serve immediately, decorating with sprigs of rosemary. Enjoy your meal
