Today, the recipe for a risotto delicatissmo, black cabbage and growth. I know, We are in late spring, but I'm at the market two days ago I found the Kale, fresh and spending as if we were in December… apparently the cold took a hand. Then, If you love risotto, with hints of mineral but a balanced taste, try this risotto with black cabbage and sour cream. Despite the appearance, the cabbage is a vegetable taste is polite and well matches the delicacy of Chari. Essential is a good vegetable stock, to give flavor to the whole, but it's a risotto that will make a beautiful figure despite being really quick and easy to prepare and it is also healthier because there's butter, as for cream you use crescenza. And don't forget a good grind of black pepper, in this dish really makes a difference!
Ingredients for 4 people:
- 320 grams of Carnaroli or Arborio rice
- 300 grams of cabbage
- half fresh scallions
- 150 grams of cheese, soft
- 2 liters of broth made with a carrot, an onion, a bay leaf and half a stalk of celery
- 6 Tablespoons extra virgin olive oil
- salt and pepper
- half a glass of dry white wine
Wash the Kale, remove the Central Coast hard and fibrous and finely chop all leaves dark green.
Mince the shallots and place in a saucepan with the olive oil, FRY and sauté joining little vegetable broth until it becomes transparent, then add the cabbage and sauté for 5 minutes. Finally, Add the rice and toast it, stirring occasionally, for 3-5 minutes.
Deglaze with white wine, allow to evaporate the alcohol and start to cook the risotto by adding slowly the broth. Salt and bring the cooking risotto all'onda.
Once cooked, adjust the salt if necessary and, remove from the heat, stir the risotto with crescenza cheese, diced, stirring until it melts completely.
Serve the risotto after liberally sprinkled with freshly ground black pepper. Bon appétit!