Risotto with Red Cabbage and Pancetta

Name: Risotto with Red Cabbage and Pancetta (Risotto Col Cavolo Rosso e la Pancetta)
Yield: For 4 to 6 Persons
Cuisine: Venetian
Ingredients: ½ cup very finely chopped pancetta; ⅔ cup chopped onion; 2 tablespoons extra virgin olive oil; 1 pound red cabbage; 1½ cups carnaroli, arborio, or other imported Italian rice for risotto; 1½ cups carnaroli, arborio, or other imported Italian rice for risotto; 1 tablespoon butter; ½ cup freshly grated Parmigiano-Reggiano cheese; 2 medium garlic cloves, peeled and sliced very thin; Salt; Black pepper ground fresh; 5 cups homemade meat broth, prepared, or a bouillon cube dissolved in 5 cups simmering water or ½ cup canned beef broth diluted with 4½ cups water; 5 cups homemade meat broth, prepared, or a bouillon cube dissolved in 5 cups simmering water or ½ cup canned beef broth diluted with 4½ cups water; 5 cups homemade meat broth, prepared, or a bouillon cube dissolved in 5 cups simmering water or ½ cup canned beef broth diluted with 4½ cups water; 5 cups homemade meat broth, prepared, or a bouillon cube dissolved in 5 cups simmering water or ½ cup canned beef broth diluted with 4½ cups water; 1½ cups carnaroli, arborio, or other imported Italian rice for risotto

Risotto Col Cavolo Rosso e la Pancetta

Preparation info

For
4 to 6
Persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

The base flavor of this heartwarming cold-weather risotto has its roots in the Venetian practice of cooking shredded Savoy and other cabbages very slowly in olive oil, garlic, and a bit of pork fat. When prepared in that manner they are called sofegae in Venetian dialect, which is to say smothered.

Although here we have an olive-oil base, I chose to complete the risotto with the mantecare technique, swirling in at the end a little bu

Ingredients

Europe
Italy
Main course
Venice
Mediterranean

Ingredients

Method