Recipe: Risotto with Savoy Cabbage and Potatoes
Category: First Courses (Primi Piatti)
Serves: 4 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole grain rice | 320g |
| Savoy cabbage (verza) | 220g |
| Potatoes | 350g |
| Valtellina Casera cheese | 230g |
| Garlic clove | 1 |
| Sage leaves | 1 sprig |
| Grana Padano DOP cheese | 130g |
| Butter | 150g |
| Fine salt | To taste |
Instructions:
-
Prepare the vegetables:
- Start by washing and removing the stem from the savoy cabbage (verza). Slice it into small pieces, about 3 cm in size.
- Peel the potatoes and cut them into small cubes.
-
Prepare the cheese:
- Remove the rind from the Valtellina Casera cheese and cut it into small cubes. Set aside.
-
Cook the rice:
- Bring a pot of salted water to a boil. Add the whole grain rice and potato cubes. Cook for about 15 minutes until the rice is tender. Drain and set aside.
-
Make the aromatics:
- While the rice and potatoes are cooking, crush the garlic clove (do not peel) and add it to a small saucepan along with the butter and sage leaves.
- Heat the mixture over low heat, allowing the butter to melt and become infused with the garlic and sage.
-
Prepare the risotto:
- In a large pan, drizzle a little olive oil and add the cooked rice, potatoes, and savoy cabbage. Heat gently over low heat, stirring to combine all the ingredients.
- Add the Valtellina Casera cheese cubes and Grana Padano DOP cheese (grated), stirring until the cheeses melt and coat the rice and vegetables.
-
Finish and serve:
- Once the cheeses are melted and the risotto is well-mixed, remove the pan from the heat.
- Serve the risotto with savoy cabbage and potatoes on plates, garnishing with fresh sage leaves for a touch of color and aroma.
Enjoy this warm and hearty dish, perfect for cooler days, bringing together the earthy flavors of savoy cabbage, tender potatoes, and creamy cheese for a deliciously satisfying meal.
