A delicious gourmet risotto enriched by the finest Italian Moscato d’Asti wine.
This risotto would also be a nice idea to present your to guests during these festive weeks 🙂
Ingredients
- 1 lvegetable broth
- 350 grice (Arborio or Carnaroli type)
- 150 gItalian scamorza cheese (smoked)
- 100 gshaved Parmesan cheese
- 2 spoonsextra virgin olive oil
- 1white onion
- 1/2 glassItalian Moscato wine
- 1/2red cabbage
- q.s.salt
Preparation
– prepare the vegetable stock in a separate pan;
– when the vegetable stock is ready, maintain its temperature high by keeping the pan on the stove on a low fire;
– chop the onion and put it in a large saucepan together with a pinch of salt and 2 tablespoons extra virgin olive oil;
– slice and shred red cabbage very finely and add transfer it onto the onion;
– put the saucepan on the stove on medium heat;
– as soon as the oil starts frying, low the heat to the minimum, cover the saucepan with a lid and cook till onion soften in its own liquid;
– when the onion is cooked, add the rice and mix well for a few seconds till it toasts lightly;
– pour the Moscato and stir well;
– as soon as most of the wine has evaporated, scoop up and pour the broth from its pot with a ladle till you cover the rice;
– stir well and keep on watching the rice closely: as soon as most of the evaporates, pour in some more hot vegetable stock;
– repeat the above step till the rice cooks (it should take around 15-20 minutes). Do not add too much stock at one go whenever you top up the risotto, because when the rice finally cooks there must not be too much liquid in the pan;
– when the rice is cooked, remove the pan form the stove and add the cheese (cheese should be cut in very small cubes before adding it to the risotto);
– mix well till the cheese melts completely;
– serve topped with shaved Parmesan cheese
