The PURPLE CABBAGE RISOTTO is a simple, colorful and flavorful dish, characterized by the delicate and slightly sweet taste of purple cabbage, which gives the risotto an interesting and distinctive shade. Because of its uniqueness, the dish can feature nicely in an autumn menu or even at Halloween, but it will be remembered for its taste even more than for its pretty violet color.
Its goodness lies in the perfect harmony of the ingredients: the final creaming with butter and Parmesan, in fact, balances and contrasts the sweetness of the cabbage, making the dish very balanced. Preparing this risotto does not require much time nor, even less, much expense.
Once again, with the simplicity of garden produce and without too many complications, you can bring to the table a dish able to surprise and fascinate your guests.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/4 cups Carnaroli rice
- 1 3/4 lb purple cabbage
- 4 1/4 cups vegetable broth
- Half yellow onion
- as needed extra virgin olive oil
- as needed salt
- as needed black pepper
- 3 tbsp butter (very cold)
- 2/3 cup Parmesan
YOU WILL NEED FOR THE PURPLE CABBAGE RISOTTO
- 1 Pan
- 2 Pots
- 1 Cutting board
- 1 Blender
PREPARATION OF PURPLE CABBAGE RISOTTO
The preparation of the PURPLE CABBAGE RISOTTO is very easy and quick.
First of all, prepare the vegetable broth with celery, carrot and onion.
Cut the purple cabbage into thin strips and wash it in water. In a pan, sauté part of the onion until translucent. Add the cabbage, season with salt and let it stew, helping with some of the broth, until it becomes tender.
Once the cabbage is cooked, let it cool slightly and put it in the blender. Puree it until you obtain a smooth and homogeneous cream.
Chop the remaining onion and soften it in a saucepan with a drizzle of oil. Add the rice and toast it until it feels very hot. Deglaze with white wine and, once the alcohol has evaporated, add the hot vegetable broth little by little.
At halfway through cooking, add the cabbage cream, more broth and bring your risotto to the finish. Make sure to keep it fairly loose.
Cream the risotto with the very cold butter, or even better frozen, and the Parmesan. Cover with a lid and let it rest for a few minutes.
Plate the purple cabbage risotto, dust with a grind of black pepper and enjoy it hot and creamy.
TIP
You can customize and make the risotto even richer by adding, during the finishing instead of butter, a blue cheese or gorgonzola. And when serving, finish with chopped toasted walnuts to give it that crunchy element that always makes the difference.
