Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with savoy cabbage, bacon and black pepper in an onion


GG319_Risotto con verza, pancetta e pepe nero in crema di cipolla al rosmarino

What you need

  • [   ] 260 g Riserva 1856 Carnaroli rice
  • [   ] 2 medium white onions
  • [   ] 2 leaves from the heart of a crispy savoy cabbage
  • [   ] ½ glass dry white wine
  • [   ] 100 g bacon
  • [   ] 40 g cooked beetroot
  • [   ] 50 g parmigiano-reggiano cheese grated
  • [   ] 2 knobs of butter
  • [   ] 1 litre lean meat stock hot
  • [   ] extra-virgin olive oil
  • [   ] sugar
  • [   ] salt
  • [   ] black pepper
  • [   ] nutmeg
  • [   ] rosemary sprigs

Proposed by: Antonella Scardovi


40'
4
Medium

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How to prepare:

To prepare the sauce: chop 1 1/2 onions and place in a saucepan with oil, fry until golden, add a sprig of rosemary, salt, pepper, cooked beetroot (to give a nice colour to the sauce), a ladle of stock and cook for 10 minutes. Add a knob of butter, blend and filter with a fine sieve. Keep the sauce warm.

 

Add three tablespoons of oil to a non-stick pan, with half of the onion finely chopped and the savoy cabbage leaves cut in julienne style, then brown. Add the rice, 50 g bacon cut into cubes and stir a little until the rice begins to dry up. Then pour in the wine and add a small amount of sugar and allow to evaporate.

 

Keep cooking whilst adding spoonfuls of stock. Season with salt and finally add the butter, the parmigiano-reggiano cheese, 4 large twists of ground black pepper, a small amount of grated nutmeg and whisk all together.

 

In the meantime cut the remaining bacon into cubes, fry in a pan until crispy, dry with kitchen roll and keep warm.

 

Place a small round mould on a plate and fill with risotto with savoy cabbage, bacon and black pepper in an onion.

 
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For this recipe:

CARNAROLI