It is known that risottos are among the most popular dishes at our house, and this one with purple cabbage is one of our favorites.
Flavor, color, and an amazing taste.
You’ll have a super creamy risotto thanks to a little trick I explain in the recipe.
What are you waiting for to try it 😉
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 1/2 cups Carnaroli rice
- 7 oz cabbage (purple)
- 1 leek
- 4 cups water (boiling)
- 2 tbsps butter (slightly salted)
- 1/3 cup Parmigiano Reggiano DOP
- 1 tbsp extra virgin olive oil
- to taste black pepper
- to taste salt
Useful Tools
- 1 Immersion Blender
- 1 Risotto Pan
How to Cook a Super Creamy Purple Cabbage Risotto
Finely chop the white part of the leek and sauté it in a pan with a touch of olive oil. Slice the purple cabbage into thin strips and add it to the sauté. Cook for about 5 minutes over medium heat, then add boiling water, salt, and stew well.
Remove from the heat once cooked, set aside two tablespoons for garnishing the dishes, and blend the rest with an immersion blender until you get a cream. Add a little boiling water if necessary.
In a thick-bottomed saucepan or risotto pan, toast the rice well for about 2 minutes with a little butter.
Add boiling water and cook until almost done. Add the purple cabbage cream when the rice is 3/4 cooked and mix well.
Once cooked, remove from the heat and stir in the cold butter and Parmesan.
Adjust with salt and pepper and serve with the remaining stewed cabbage strips.
For more texture, you can also add some raw cabbage.
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How to Use the Purple Cabbage Cream
If you have leftover purple cabbage cream because it seems like too much, you can easily store it in the fridge and use it to dress pasta with some chopped walnuts or delicious crostini.
