RISOTTO WITH SAVOY CABBAGE

Preparation Method :

• Melt the butter in a large pan and fry the onion gently until it is softened but not browned.
• Add the risotto rice and cook until it is very hot and has started to crackle.
• Add the wine and stir until the alcohol has evaporated and the liquid has been absorbed. Then add one ladleful of stock, stirring constantly until it has been absorbed.
• After 10-15 minutes, add cabbage. Stir thoroughly and continue to add the stock as before until the rice is tender. Add the caraway seeds (if you like the taste of them )now.
• Remove the pan from the heat and season to taste. Then add half the cheese and stir again. Cover and leave the risotto to rest for about 5 minutes.
• Transfer the risotto to a warmed serving dish:
• 1. Sprinkle with the remaining Parmigiano Reggiano and serve.
• 2. Serve the risotto in a cup of blanched outer leaves from the cabbage.
• 3. Serve on blanched red cabbage leaves.