The risotto with red cabbage is a very tasty and colorful winter first course, rich in beneficial properties and perfect to serve to our family during these very cold winter days.
Ready to start? But before we begin, I look forward to seeing you on my Instagram profile here!!!!
OTHER RISOTTOS:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.75 cups Vialone Nano rice
- 10.5 oz red cabbage
- 1 red onion
- 2 glasses red wine
- 7 oz Taleggio
- 4.25 cups vegetable broth
- salt
- pepper
- 3 tbsps extra virgin olive oil
Tools
- Saucepan
- Immersion blender
- Pan
Preparation of risotto with red cabbage
Wash and clean the red cabbage, weigh 300 grams of leaves
Cut into thin strips
Put the red cabbage in a pan with the chopped onion and a drizzle of oil, deglaze with red wine, let it evaporate, cover with the lid and cook until soft. Season with salt and pepper.
Place the red cabbage in the bowl and blend with the immersion blender until creamy.
Put the chopped onion in the saucepan with a drizzle of oil and let it brown
Add the rice and toast for two minutes over high heat, stirring frequently. Toasting the rice is a fundamental part of preparing a perfect risotto, as it keeps the grain compact and allows it to gradually release starch during cooking, making it creamy. Deglaze with red wine and let it evaporate
Add the vegetable broth (strictly hot) gradually as it is absorbed, for about 15 minutes. Add the red cabbage pulp and mix carefully.
When almost fully cooked, add the diced Taleggio, adjust with salt and pepper if necessary. Serve the risotto with red cabbage with a sprinkle of grated Grana Padano. Enjoy your meal!
