Rice and Savoy Cabbage

Here’s the recipe for a delicious rice and savoy cabbage dish, a simple yet flavorful preparation typical of northern Italian cuisine, particularly Lombardy.

Ingredients

• 300 g rice
• 400 g savoy cabbage
• 1 small onion
• 50 g butter
• 1 liter vegetable broth
• 50 g grated Parmesan
• Extra virgin olive oil
• Salt and pepper to taste.

Preparation

1. Start by cleaning the savoy cabbage, removing the tougher outer leaves. Cut the savoy cabbage into thin strips, then rinse well under running water and drain.
2. In a fairly large pot, sauté the finely chopped onion with a bit of extra virgin olive oil and a knob of butter until it becomes translucent.
3. Add the savoy cabbage to the pot and let it cook for a few minutes to absorb the flavors.
4. Add the rice and toast it for a couple of minutes, stirring constantly.
5. Gradually add the hot vegetable broth a little at a time, stirring occasionally. Season with salt and pepper.
6. Cook the rice until it has almost completely absorbed the broth and is al dente.
7. When the risotto is nearly done, add the remaining butter and grated Parmesan, stirring well to cream the dish.
8. Serve hot, adding more grated Parmesan if desired.

Trivia

Rice and savoy cabbage is a rustic and comforting dish, especially suitable for the winter months. Its creaminess comes from the final mantecatura with butter and Parmesan, a technique commonly used in risotto preparation. The dish can be enriched with pancetta or sausage for a heartier version.