Risotto con cavolo rosso

Risotto with red cabbage

Ingredients:
320 g of Carnaroli rice
400 gr of red cabbage
1 minced shallot
80 gr of Parmesan cheese
3 tablespoons of extra virgin olive oil
20 g of butter
About 2 liters of vegetable broth

Method:
Wash the red cabbage, cut it into slices. Boil with a drizzle of oil for about 20 minutes in a covered pot. If necessary, add some vegetable broth. When cooked, blend it in the mixer to make it creamy.
Brown the shallot in a little oil and add the rice. Toast well for a few minutes, turning it often and start adding the boiling vegetable broth, one ladle at a time, until the rice is cooked.
Just before the rice is cooked add the red cabbage cream.
Finish cooking the risotto leaving it quite soft. Stir in butter and parmesan and serve immediately. The creaming will make the risotto softer and more full-bodied.
Enjoy your meal!