I am Italian, so risotto for me is an undeniable part of my kitchen shenanigans.
This version of Italian the risotto is made with the super-healthy red cabbage which, together with the sweet provolone cheese, makes a perfect combination of flavours and taste.
Moreover, the deep purple colour of the cabbage would also give your dish an original presentation on your table.
Ingredients
- 1 lvegetable broth
- 200 grice (Arborio or Carnaroli type)
- 150 gprovola cheese
- 100 ggrated Parmesan cheese
- 3 leavesred cabbage
- 2 spoonsextra-virgin olive oil
- 1onion
- 1 pinchtable salt
- q.s.parsley
- q.s.black pepper
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 put 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 and cabbage soften in their own liquid;
– when the vegetables became soft, add the rice and mix well for a few seconds;
– 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 broth 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;
– add the grated Parmesan cheese and mix well;
– top with chopped fresh parley and some ground pepper;