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Black cabbage risotto recipe from of 10-01-2018 [Updated on 30-09-2018]
The risotto with black cabbage it is a hot and nutritious first course. Here in Naples (or at least in my part of Italy) this type of cabbage, characterized by dark green leaves and a bullous surface, is not found very easily. But since I tasted it in a soup during a trip to Tuscany, I practically love it and when I find it it ends up straight on my table. Always!
How to make black cabbage risotto
Chop the spring onion and sauté it in a pot with a little oil.
Then add the pancetta and brown it well.
Clean the cabbage and break up its leaves.
Then add it to the pot.
Mix everything and after a few minutes put a ladle of hot broth.
Stir in the rice, turn and toast for a couple of minutes.
Cover with the remaining broth to continue cooking, also adding salt.
Your black cabbage risotto is ready to be brought to the table by adding, if you like, a sprinkling of parmesan gra.