Savory Vialone Nano Rice with Pancetta and Savoy Cabbage

Recipe Name: Rice with Savoy Cabbage (Riso e Verza)
Category: First Courses (Primi Piatti)
Servings: 4

Ingredients:

Instructions:

Step 1: Prepare the Cabbage
Start by washing the Savoy cabbage thoroughly to remove any dirt or impurities. Dry the leaves gently and discard any outer layers that may be tough or damaged. Cut the cabbage in half, then slice it into thin strips (julienne style). Set the prepared cabbage aside for later.

Step 2: Sauté the Onions and Pancetta
In a large, deep non-stick pan or skillet, heat the extra virgin olive oil over low heat. Add the finely chopped golden onions and sauté them gently, stirring occasionally, until they become soft and translucent, about 5 minutes. Be careful not to burn them. Once the onions have softened, add the pancetta to the pan. Allow the pancetta to brown lightly, releasing its flavorful fat, and continue cooking for an additional 5-6 minutes.

Step 3: Cook the Cabbage
Now, add the shredded cabbage to the pan with the onions and pancetta. Stir everything well so that the cabbage begins to wilt. Cook over low heat, stirring occasionally, for about 10 minutes. As the cabbage cooks, it will release its moisture, creating a natural base for the dish. There is no need to add any additional liquids at this point.

Step 4: Add Broth and Rice
Once the cabbage has softened and released some of its juices, pour in 825g of the vegetable broth. Stir everything together to ensure that the cabbage is evenly distributed in the liquid. Bring the broth to a simmer and let it cook gently for a few minutes.

Next, add the rice to the pan, stirring well to combine all the ingredients. Make sure the rice is well coated with the flavorful broth and cabbage mixture. Reduce the heat to medium, allowing the rice to cook, stirring occasionally. Keep an eye on the pan and add more broth as needed, ensuring the rice absorbs the liquid without becoming too dry. Continue cooking until the rice reaches a consistency similar to a thick soup or risotto, with the grains tender but still slightly firm.

Step 5: Finish the Dish
As the rice nears completion, about 5 minutes before it’s done cooking, add the freshly grated Grana Padano cheese. Stir it in thoroughly, allowing the cheese to melt into the dish and enrich the flavors. Taste the dish and adjust the seasoning with salt and freshly ground black pepper to suit your preference.

Step 6: Serve
Once the rice has absorbed all the liquid and the cabbage is tender, your rice with Savoy cabbage is ready to be served. Spoon the dish onto plates and garnish with additional grated Grana Padano, if desired. Serve immediately while hot for a comforting, hearty meal.

This Rice with Savoy Cabbage is the perfect winter dish that combines the richness of pancetta, the sweetness of onions, and the earthy flavors of cabbage, all complemented by the creaminess of Grana Padano. Enjoy this simple yet satisfying meal that captures the essence of traditional Italian cuisine.