The purple cabbage risotto is a distinctive dish that allows you to play with aesthetic impact and refined taste. I love this recipe for the aesthetic impact it creates on the plate, a beautiful color that’s very easy to achieve and doesn’t require complicated procedures.
If you are looking for gourmet risottos or those with bright colors, don’t forget to read the recipe.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 533.10 (Kcal)
- Carbohydrates 88.67 (g) of which sugars 8.73 (g)
- Proteins 14.66 (g)
- Fat 13.55 (g) of which saturated 8.55 (g)of which unsaturated 4.82 (g)
- Fibers 5.71 (g)
- Sodium 552.98 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6 oz Carnaroli rice
- 14 oz red cabbage
- 4 cups water
- 1.4 oz butter
- 1 oz Grana Padano DOP
- to taste salt
- 1/4 onion
Tools
- 1 Pot 3 qt
- 1 Small pot 2 qt
- 1 Knife
- 1 Cutting board
- 1 Blender
Procedure
The cabbage gives this risotto a very unique color note and a different taste from all other risottos. Here are my tips to get the most out of this recipe.
If you haven’t already, prepare the homemade vegetable broth, adding the leaves of the purple cabbage in the last 5 minutes of cooking.
Once cooked, immerse the cabbage leaves in cold water to stop the cooking and set the color. Overcooking would ruin the purple color of the risotto.
Dice the onion and sauté in a pan with a little extra virgin olive oil over low heat.
When the onion has sweated and become transparent (about 2-3 minutes), add the rice.
Toast the rice over high heat for a couple of minutes. When it’s hot, pour the glass of white wine (which should be at room temperature).
Continue cooking for 11-14 minutes, adding hot broth when it dries up.
When the white wine has evaporated, start pouring the broth (it should be kept hot on the stove to not spoil the rice). Add a couple of ladles at a time and let the rice absorb.
While the risotto is cooking, blend the purple cabbage leaves with an immersion blender until you get a thick and velvety cream. Add the cabbage cream to the risotto one spoonful at a time along with the broth.
At the end of cooking, you can make the risotto creamier by adding a knob of butter and a couple of tablespoons of cream to make the risotto colorful and creamy.
Your purple cabbage risotto is ready!
Plating Tips:
To make the purple cabbage risotto more original, you can work on the cabbage cream. By adding a few tablespoons of water, you’ll get a coarser puree and achieve a frosted effect.
Place the risotto in a deep plate and season with some cheese cream.
Wine Pairing for Purple Cabbage Risotto:
I recommend serving this dish with an aromatic white wine with a salty flavor that can enhance the taste of the purple cabbage. For example, the Müller Thurgau from Alto Adige, which combines notes of nutmeg, apple, and hazelnut.
