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Wednesday, December 26, 2012,1:48 AM by
V.Chitralekha

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RISOTTO WITH RED CABBAGE

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and fry the onion with the apple and all the spices until its soft and cooked through, but not browned.
  • Add the cabbage and stir, cook gently for another 10 minutes or until softened.
  • Add the rice, stir continuously for about 5 minutes until the grains are crackling hot, then add the red wine.
  • Stir for a further 2-3 minutes until the alcohol has evaporated, then add 3 ladlefuls of stock and continue to stir until the rice has absorbed most of the liquid.
  • Lower the heat and continue to add stock, until the rice is tender but still firm to the bite.
  • Remove the pan from heat, mix in the remaining butter and half the Parmigiano Reggiano.
  • Stir again and season to taste then cover and leave to rest for about 5 minutes.
  • Stir once more and transfer to a warmed serving dish and sprinkle with the remaining Parmigiano Reggiano. 

INGREDIENTS

  • 50 grams unsalted butter
  • 1 red onion, finely chopped
  • ½ sweet dessert apple, (peeled and cubed)
  • ¼ teaspoon ground cinnamon
  • A pinch of ground cloves
  • A large pinch of ground nutmeg
  • 250 grams red cabbage, very finely chopped
  • 400 grams Arborio rice
  • 1 large glass of dry red wine
  • 2 litres chicken stock, kept hot
  • 50 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

5 comments for “Risotto with Red Cabbage”

  • Posted Sunday, February 12, 2023 at 7:03:41 PM

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