Risotto con la Verza e il Parmigiano

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 freshly grated parmigiano-reggiano (Parmesan); ½ cup freshly grated parmigiano-reggiano (Parmesan); Black pepper in a grinder; 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; 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; 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; 1½ cups Italian Arborio rice; 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; 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; Salt; 1 pound Savoy cabbage, shredded very fine; 4 tablespoons butter; 1 tablespoon vegetable oil; ½ cup pancetta cut into very thin strips; 3 tablespoons chopped onion

Risotto with Savoy Cabbage and Parmesan

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.

Ingredients

Europe
Italy
Starter
Main course
Mediterranean
Gluten-free

Ingredients

Method