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Savoy Cabbage Risotto with Hazelnuts | Creamy & Nutty
(0)
45 min
Under an hour
Gurkerl Küche
Cremiges norditalienisches Risotto trifft auf feinen Wirsing und knackig geröstete Haselnüsse: Ein herrlich wärmender Herbstklassiker mit samtiger Textur und nussigem Biss.
Preparation method
Preparation
Thoroughly wash the savoy cabbage, cut out the tough core, and slice the leaves into thin strips. Finely chop the onion and garlic. Heat the vegetable broth in a small pot and keep warm on the lowest setting.
Roughly chop the hazelnuts and toast them in a dry pan over medium heat for 2–3 minutes until wonderfully fragrant. Then let them cool on a plate.
Cooking the Risotto
Heat the olive oil in a wide pot or Dutch oven. Sauté the diced onion and garlic until translucent. Add the savoy cabbage and gently sauté for about 3–4 minutes until slightly wilted.
Chef's tip
For an even more intense nutty aroma, rub the hazelnuts together in a clean kitchen towel after toasting to easily remove the brown skins.
If the risotto is slightly too compact at the end, simply stir in another ladle of hot broth – the perfect consistency is 'all'onda' (flowing and creamy).
Ingredients
Nutritional values
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