Risotto with Red Cabbage and Gorgonzola
A deliciously rich and creamy risotto made with the unique pairing of red cabbage and gorgonzola, creating a perfect balance of earthy and tangy flavors. This dish is a feast for both the eyes and the palate, bringing a vibrant color to your plate and a delightful depth of taste. Ideal as a main course for dinner, it offers a modern twist on the traditional risotto, ensuring a satisfying and hearty meal for all.
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 280g |
| Red Cabbage | 600g |
| Gorgonzola Cheese | 180g |
| Walnuts | 100g |
| White Onions | 70g |
| Red Wine | 200g |
| Vegetable Broth | 800g |
| Grana Padano DOP Cheese | 30g |
| Extra Virgin Olive Oil | to taste |
Instructions
-
Prepare the Red Cabbage:
Start by cleaning the red cabbage. Remove the outer leaves and cut it into thin slices, discarding the thick white core. Rinse the cabbage under cold running water and drain it well to remove any excess moisture. -
Prepare the Onions:
Peel and slice the white onions into thin strips. Set them aside for later use. -
Sauté the Onions and Cabbage:
Heat a large pan on medium heat and drizzle with a little extra virgin olive oil. Add the sliced onions and sauté them for about 2 minutes until they become soft and translucent. Add the red cabbage to the pan, stir, and cover with a lid. Cook for about 5 minutes, or until the cabbage softens and releases its flavors. -
Blend the Cabbage:
Transfer approximately two-thirds of the cooked cabbage into a tall, narrow glass or bowl. Use an immersion blender or a regular blender to puree it until smooth. Set this cabbage cream aside. -
Cook the Risotto:
In the same pan, add the Carnaroli rice. Stir the rice into the remaining cabbage and allow it to toast slightly for a couple of minutes. Once the rice is lightly toasted, pour in the red wine and let it simmer until it has almost evaporated completely, allowing the rice to absorb all the wine’s rich flavor. -
Add the Broth:
Gradually add the vegetable broth, a ladleful at a time, stirring frequently to ensure the rice absorbs the liquid and cooks evenly. Continue adding broth until the rice is tender but still firm to the bite, typically 18 to 20 minutes. -
Finish the Risotto:
While the rice is cooking, prepare the remaining ingredients. Remove the rind from the gorgonzola cheese and cut it into small pieces. Shell the walnuts and chop them into coarse pieces. -
Combine Everything:
Once the risotto is cooked, stir in the red cabbage cream that you previously set aside. Then, add the gorgonzola cheese and continue stirring until it melts and becomes creamy, infusing the risotto with its rich, tangy flavor. Add the chopped walnuts for a nice crunch and to bring an earthy contrast to the creamy texture. -
Final Touches:
Taste and season the risotto with salt if needed, but be careful as the gorgonzola adds some saltiness. Grate some Grana Padano DOP cheese on top for an extra layer of richness. -
Serve:
Serve the risotto hot, garnished with extra walnut pieces if desired. This dish pairs beautifully with a glass of red wine and a side salad for a complete and satisfying meal.
Enjoy your delightful Risotto with Red Cabbage and Gorgonzola! The combination of earthy cabbage, creamy gorgonzola, and crunchy walnuts makes every bite memorable. Buon appetito!
