RISOTTO CON LA VERZA E IL PARMIGIANO
Risotto with savoy cabbage and parmesan
Serves 4 to 6
The emphasis here is squarely on the sturdy virtues of Savoy cabbage. To
prepare it for the risotto, the cabbage is shredded, tossed with sauté ed
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.
3 tablespoons chopped onion
l/2 cup pancetta cut into very thin strips
1 tablespoon vegetable oil
4 tablespoons butter
1 pound Savoy cabbage, shredded very fine
Salt
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
1 1/2 cups Italian Arborio rice
1/2 cup freshly grated parmigiano-reggiano (Parmesan)
Black pepper in a grinder
1. Choose a heavy-bottomed pot such as enameled cast iron or multilayered
steel and put in the onion, pancetta, oil, and 3 tablespoons of the butter.
Turn on the heat to medium high. Cook, stirring frequently, until the onion
becomes colored a light gold.
2. Add the shredded Savoy cabbage, a little salt, turn with a wooden spoon
2 or 3 times,
cover the pot, and turn down the heat to medium. Cook, stirring from time
to time, until the cabbage has become colored a rich nut brown.
3. Bring the broth to a low simmer.
4. Add the rice to the pot containing the Savoy cabbage, uncover, and raise
the heat to medium high. Stir the rice quickly and thoroughly with a wooden
spoon, then add a ladleful of broth. Stir constantly, wiping away the rice
from the bottom and side of the pot, until the broth has evaporated. Add
another ladleful, and continue this procedure until the rice is done. When
cooked, it should be firm to the bite, but cooked through, without a chalky
center. When the rice is done, there should be sufficient broth left in
the pot to give it a slightly runny consistency. If you run out of broth
before the rice is done, continue with plain water.
5. Add the grated cheese, the remaining tablespoon of butter, stir well,
taste and correct
for salt, and sprinkle with liberal grindings of pepper. Transfer to a warm
platter and serve at once.
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