What shall we prepare today? I suggest a black cabbage and Jerusalem artichoke risotto. These are seasonal ingredients that allow us to create a simple, healthy, tasty, nutritious, genuine, and economical first course. Not bad, right? Don’t have them at home? Then add them to your shopping list and get them as soon as possible. And if you’re not convinced, come and discover the incredible beneficial properties of black cabbage and Jerusalem artichokes. After reading my articles, I’m sure you’ll include them more often in your diet. Shall we bet?
Other recipes that might interest you:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the black cabbage risotto
For those following a vegetarian diet, simply replace the Grana/Parmesan with a similar cheese made with vegetable rennet and eliminate the butter.
- 1 1/2 cups Carnaroli rice
- 9 oz Jerusalem artichokes (net weight)
- 7 oz black cabbage (net weight)
- 1 shallot (large)
- dry white wine
- butter (optional)
- Grana Padano cheese, grated (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Slotted spoon
- 1 Vegetable peeler
- 1 Mezzaluna
- 1 Large pan
Preparation of the black cabbage risotto
Remove the tough central rib from the black cabbage leaves, wash them well, and chop them coarsely. There is a trick to remove the central rib very quickly; if you don’t know it, take a look HERE.
Then blanch them for 5 minutes in salted water and drain them with a slotted spoon (do not discard the cooking water; we will use it to cook the rice). Transfer them onto a cutting board and chop them further, then set them aside.
Peel the shallot and chop it finely.
Wash the Jerusalem artichokes very thoroughly under running water, scrubbing them with a brush to remove any soil residues. Peel them with a vegetable peeler (if they are very bumpy, it’s not easy, but it’s not necessary to remove all the skin, which can be eaten. Remove the bulk, let’s say!). Then chop them finely: I used a mezzaluna.
In a large pan, heat a few tablespoons of oil and sauté the finely chopped shallot. When it starts sizzling, add the Jerusalem artichokes and a generous pinch of salt.
Sauté them for a couple of minutes, stirring continuously, then add the rice and let it toast for a minute.
Deglaze with white wine.
When the wine has evaporated, add a couple of ladles of the black cabbage cooking water and the previously chopped leaves.
Cook the rice by adding water as needed and adjusting the salt if necessary.
Once cooked, stir in a handful of grated cheese and a few pieces of butter (add to taste), cover and let rest for a couple of minutes.
Distribute the black cabbage and Jerusalem artichoke risotto in individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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