The Savoy cabbage, speck, and brie risotto in a pressure cooker is a quick and tasty first course, perfect for an everyday lunch or with friends and family. The recipe is very simple and quick to prepare because it is made with a traditional pressure cooker. Alternatively, you can also make it with an electric pressure cooker.
After letting you try the pear, walnut, and gorgonzola risotto, I couldn’t leave you without this delight! The other day I had leftover Savoy cabbage because I had made cassoeula for the feast of Saint Martin. I decided to use it to make this delicious and creamy risotto.
In addition to the Savoy cabbage, I also added speck and brie to make this first course really tasty. Of course, you can replace the brie with fontina or another melting cheese of your choice. Curious to find out how to prepare it? Let’s go to the kitchen together, because the Savoy cabbage, speck, and brie risotto in a pressure cooker will be ready in a click!
If you are interested in other pressure cooker risotto recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 502.70 (Kcal)
- Carbohydrates 56.83 (g) of which sugars 3.76 (g)
- Proteins 20.27 (g)
- Fat 19.00 (g) of which saturated 8.68 (g)of which unsaturated 5.48 (g)
- Fibers 4.11 (g)
- Sodium 1,948.13 (mg)
Indicative values for a portion of 381 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
- 1 3/4 cups Carnaroli rice
- 1 white onion (small)
- 1 1/3 tbsp extra virgin olive oil
- 2.1 oz diced speck
- 14 oz Savoy cabbage
- 5.3 oz white wine
- 2 1/2 cups vegetable broth
- salt (to taste)
- pepper (to taste)
- 4.4 oz brie
- 1/4 cup grated Parmesan cheese
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, prepare the vegetable broth and set it aside. Then clean the Savoy cabbage by removing the more damaged outer leaves. Cut it in half, remove the tough part, and then slice it thinly. Rinse it under water and drain it. Also, clean and chop the onion.
Sauté the onion in the pot with the oil and speck cubes over low heat for a couple of minutes, stirring occasionally. Then add the rice and toast it by raising the heat for a few minutes. When the rice is toasted, deglaze with the white wine, letting the alcohol evaporate.
Then add the Savoy cabbage and hot broth. Season with salt and close the pot, bringing it to maximum power. From the start of the whistle, lower the heat and cook for 4 minutes. Cooking times are relative as they depend on the type of pot you have.
After the cooking time, gradually release the steam and open the pot. Stir in the grated cheese and diced brie.
Mix well and serve at the table with a sprinkle of pepper.
Storage and Tips for Savoy Cabbage, Speck, and Brie Risotto
It is best to enjoy the Savoy cabbage, speck, and brie risotto immediately after cooking to retain its creaminess.
It is best to enjoy the Savoy cabbage, speck, and brie risotto immediately after cooking to retain its creaminess.
FAQ Questions and Answers for Savoy Cabbage, Speck, and Brie Risotto
What can I substitute for brie?
Alternatively, you can use fontina, gorgonzola, or another melting cheese of your choice.
Can I substitute speck?
Yes, you can omit it or replace it with smoked bacon.
