Pancetta And Cabbage Risotto |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
The smoky flavour of the pancetta makes a beautiful contrast to the Savoy Cabbage. I like this as a main - but then it may not serve as many. Ingredients:
1 small onion, finely diced |
1/2c pancetta or bacon, cut into thin strips |
1t veg oil |
3t butter |
1 savoy cabbage, stalk removed, finely shredded. |
meat broth, simmering |
1 1/2c arborio rice |
1/2c parmesan, grated |
salt and pepper |
Directions:
1. In a large dutch oven melt 2T of the butter with the oil over medium heat. Add the onion and the pancetta and cook until the onion is lightly browned, do not let burn.
2. Add the cabbage and turn the heat down to medium low. Turn a few times and cover. Cook until the cabbage becomes colored a rich nut brown stirring every few minutes to prevent burning.
3. Add the rice to the pot, turn the heat back up to medium and stir quickly, start adding ladlefuls of broth one at a time as they get absorbed. Stir continuously. Continue doing this until the rice is soft but still a little al dente.
4. Remove from the heat and stir in the remaining butter, parmesan and season to taste.
|
|