Risotto con la Verza e il Parmigiano

Risotto with Savoy Cabbage and Parmesan

Preparation info

  • For

    4 to 6

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

The emphasis here is squarely on the sturdy virtues of Savoy cabbage. To prepare it for the risotto, the cabbage is shredded, tossed with sautéed onion and pancetta, and cooked to a dark brown color. When the full, rich flavor of the cabbage has been developed, the rice is added and the making of the risotto gets under way.