Delicate risotto with black cabbage and sour cream

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!

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8 comments

haha July 22, 2015 at 23:08

what is growth?

Reply
Ada Parisi July 23, 2015 at 10:21

Hi! Unfortunately is a mistake of Google translator that translate the italian ' growth’ with growth: the ' growth’ is a fresh cow cheese, similar to ' soft cheese’ cheese, very creamy. You can use instead a creamy fresh cheese. Thanks for being here, ADA

Reply
Tamara May 2, 2014 at 23:29

dearest, the Kale is also found in June, is from Abruzzo and now it is normal that there is nice and this risotto is divine, a hug

Reply
Sicilians creative in the kitchen May 3, 2014 at 00:32

Thanks Tamara, I thought Max up to March-April was over! Then the repurchase without getting problems, See you soon, ADA

Reply
Elena-sweetlife May 1, 2014 at 22:46

What a nice recipe! I really like the Kale but usually I prepare always in the classic soup. This is an idea that I love so much and I'll try (even here the weather is dancer)!

Reply
Sicilians creative in the kitchen May 1, 2014 at 23:30

Hello Elena thanks! Also I make many soups with the Kale and I wanted something different. Here today a lot of Sun, but just as much! We hope you keep this up! A hug Ada

Reply
ALE - Softly Inventing April 30, 2014 at 23:23

mmm I wonder what goodness this risotto, Dear Ada! passing a beautiful bridge and have fun! A big kiss!

Reply
Sicilians creative in the kitchen April 30, 2014 at 23:29

Thanks Ale! Have a good deck, too! A hug, ADA

Reply

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