Name: Risotto con la Verza e il Parmigiano (Risotto with Savoy Cabbage and Parmesan)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ½ cup pancetta cut into very thin strips; 4 tablespoons butter; 1 pound Savoy cabbage, shredded very fine; 1 tablespoon vegetable oil; 5 cups Homemade Meat Broth, or 2 bouillon cubes dissolved in 5 cups water, or 1 cup canned beef broth diluted with 4 cups water; 3 tablespoons chopped onion; Salt; Black pepper in a grinder; ½ cup freshly grated parmigiano-reggiano (Parmesan); 1½ cups Italian Arborio rice

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

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.