Risotto di verza
Risotto di verza -savoy cabbage. is a winter dish. Full of strong flavour and extolled for its health benefits. We follow a classic risotto recipe. The recipe is basic, so you can build on it.
- Prep Time 10 Minutes
- Cook Time 45 Minutes
- Total Time 55 Minutes
- Serves 4 People
- Calories 150 kcal
Ingredients
- 320 grams of carnaroli rice
- 1 savoy cabbage - verza
- 1 onion
- 2 stalks of celery
- 2 carrots
- 1 clove of garlic
- 1 glass of white wine
- 40 grams of butter
- 100 grams of parmesan
- Salt and pepper
Instructions
- Remove the harder parts of your verza
- Set these aside and cut the rest finely
- Boil the onion, celery, carrots and harder parts of the cabbage
- Steam one third of the cabbage
- Fry a clove of garlic in olive oi
- Remove the garlic and add the unwashed rice
- Fry while stirring for about 4 minutes
- Add the raw cabbage and a ladle of your broth
- Add broth bit by bit
- After 10 minutes add the pureed steamed versa
- When the rice is al dente, turn the heat off
- Add the butter and cheese, stirring vigorously
- Season with black pepper
Notes
Risotto di verza, savoy rice, is an easy recipe. We use carnaroli rice but arborio or roma rice work fine. It is important to roast the rice before anything else. You can either add salt to the vegetable stock or at the end. Consider the fact that cheese is already rather salt, too.Keep stirring all the way through. That way your rice releases more starch. And more starch translates in a creamier risotto di verza.Often people add fried pancetta or bacon. It tends to cover the cabbage. As does excessive seasoning.We used Don Michele wine by tenute Moganazzi. An elegant Sicilian wine that pairs well with this dish.
