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Creamy Savoy Cabbage Risotto | Risotto alla Verza
(0)
35 min
Under an hour
Gurkerl Küche
Ein samtig-cremiger Klassiker der norditalienischen Herbstküche: Zarter Wirsing schmort sanft mit Schalotten, bevor er sich mit bissfestem Risottoreis und edlem Parmesan zu einem wärmenden Seelenschmeichler verbindet.
Ingredients
Preparation method
Preparation
Thoroughly wash the savoy cabbage, cut out the tough core, and slice the leaves into thin strips. Peel and finely chop the shallot and garlic. Heat the vegetable broth in a small pot and let it simmer gently on the lowest setting.
Preheat your deep plates in the oven at about 60 °C top/bottom heat so that the risotto stays nice and warm and creamy when served.
Instructions
Heat 1 tbsp of olive oil and half of the butter (20 g) in a wide pot. Sauté the chopped shallot and garlic over medium heat for 2 to 3 minutes until translucent.
Chef's tip
For the best result, the vegetable broth you add should always be hot—this ensures that the cooking process of the risotto rice is not interrupted.
In late autumn, the robust flavor of savoy cabbage also pairs wonderfully with a handful of toasted hazelnuts or walnuts as a crunchy topping.
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