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Creamy Savoy Cabbage Risotto with Toasted Walnuts | Autumn Delight
(0)
40 min
Under an hour
Gurkerl Küche
Feiner italienischer Risotto-Klassiker mit herbstlichem Twist: Zarter Wirsing wird sanft geschmort und verleiht dem sämigen Risotto eine milde, feine Kohl-Note. Vollendet mit kalter Butter, frisch geriebenem Grana Padano und einer Prise Muskatnuss. Knusprig geröstete Walnüsse sorgen für den perfekten nussigen Crunch.
Preparation method
Preparation
Thoroughly wash the savoy cabbage, remove any wilted outer leaves and the hard stalk. Cut the leaves into thin strips. Peel and finely chop the onion and garlic. Coarsely chop the walnut kernels.
Toast the chopped walnut kernels in a small pan without oil over medium heat for 2–3 minutes until fragrant and lightly colored. Transfer to a plate and let cool. In a separate pot, bring the vegetable broth to a boil and keep hot on the lowest heat setting.
Instructions
Heat 2 tbsp of olive oil in a wide pot. Sauté the chopped onion and garlic over medium heat for 2 minutes until translucent. Add the savoy cabbage and sauté for about 5 minutes, stirring, until slightly wilted.
Chef's tip
For the perfect risotto (all'onda), the rice should flow gently in waves when the plate is moved. If needed, stir in 2–3 tablespoons of hot broth right at the end before adding the butter and cheese.
You can also roast the walnuts in the oven at 170 °C top/bottom heat for approx. 6–8 minutes – this makes them especially evenly crunchy and aromatic.
Ingredients
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