Creamy Black Cabbage Risotto
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This black cabbage risotto is a real comfort food, perfect for autumn evenings. The black cabbage cream gives the risotto a velvety texture and a unique flavor, which perfectly matches the flavor of the grated cheese. I often prepare it when I want to pamper myself with a hot and nutritious dish. The preparation is a bit long, but the final result amply repays the wait. A tip? Add a grating of lemon zest for an extra touch of freshness! Ideal for a dinner with friends or a family lunch.
Ingredients (17 ingredients)
-
1 piece onion
-
1 piece carrot
-
3 costa celery
-
1 piece zucchini
-
2 tbsp olive oil
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water
-
coarse salt
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320 g carnaroli rice
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200 g black cabbage
-
1 piece shallot
-
1 clove garlic
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0.5 bicchiere dry white wine
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50 g grated cheese
-
3 tbsp olive oil
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pepper
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fine salt
-
grated lemon zest
Preparation (11 steps)
Preparation of the vegetable broth
Cut 1 onion, 1 carrot, 3 celery stalks and 1 zucchini into pieces. Place the vegetables in the bowl and add 2 tablespoons of olive oil. Sauté for 5 Min./120°C/Stufe 1.
Cooking the vegetable broth
Add q.b. water and q.b. coarse salt into the bowl. Cook for 30 Min./100°C/Stufe 1.
Preparation of the black cabbage
Clean 200 g of black cabbage, removing the central rib and cutting the leaves into strips.
Blanching the black cabbage
Blanch the black cabbage strips in salted water for about 6-8 minutes, until they become soft. Drain well.
Black cabbage cream
Place the blanched black cabbage in the bowl with a drizzle of olive oil (about 1 tablespoon). Blend for 30 Sek./Stufe 8, gradually increasing up to Stufe 10, until a smooth cream is obtained.
Sautéed shallot and garlic
Finely chop 1 shallot and 1 clove of garlic. Place in the bowl with 3 tablespoons of olive oil. Sauté for 5 Min./120°C/Stufe 1.
Toasting the rice
Add 320 g of carnaroli rice to the bowl. Toast for 2 Min./120°C/Stufe 1, Linkslauf.
Deglazing with white wine
Deglaze with ½ glass of dry white wine. Cook for 1 Min./100°C/Stufe 1, without measuring cup, to evaporate the alcohol.
Cooking the risotto
Add a ladle of hot vegetable broth (prepared previously) to the bowl. Cook for 18 Min./100°C/Stufe 1, Linkslauf. Add more broth when the previous one has been absorbed.
Incorporating the black cabbage cream
Add the black cabbage cream (prepared previously) to the bowl. Gently mix for 2 Min./90°C/Stufe 1, Linkslauf.
Creaming the risotto
When cooked, turn off the heat and add 50 g of grated cheese, q.b. pepper and q.b. fine salt. Cream for 1 Min./Stufe 2, Linkslauf.
Finished cooking? Great! 🎉
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Created by
Chiara Lombardi
2
Rezepte
0
Kochbücher
Allergens
- Celery
- Milk
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