This vibrant and colorful purple cabbage risotto is as delightful to the eyes as it is to the palate. Bursting with bold flavors and a creamy texture, this Italian-inspired dish combines purple cabbage, red wine, and frozen peas for a stunning main course or side dish. The unique reddish-purple hue is sure to impress your dinner guests, making it an unforgettable culinary experience.
Ingredients:
š„¬ 1/4 head of purple cabbage finely chopped
š§
1 purple shallot finely minced
š„ A few purple baby carrots thinly sliced, optional
š« Enough olive oil to coat the pan
š 1 cup 220g risotto rice, Carnaroli, Vialone Nano, or Arborio
š§ 3 cups 700ml water, more as needed
š§ A large pinch of salt, to taste
š§ A few cloves of garlic minced
š· 1/2 cup red wine or white wine/vinegar as a substitute
š§ Butter as desired, for finishing
š¶ Freshly ground black pepper, to taste
š§ Grated Pecorino cheese a generous amount for finishing
šæ A handful of frozen peas
Instructions:
1- Prepare Vegetables:
2- Sweat Aromatics:
In a saucier pan, gently heat olive oil.
Add cabbage, shallot, and carrots.
Sweat for about 10 minutes until softened, avoiding browning.
3- Toast Rice:
Add 1 cup of risotto rice to the pan.
Toast for a couple of minutes to develop a nutty flavor.
Increase the heat slightly if necessary.
4- Add Initial Liquid:
5- Chop Garlic:
- Mince the garlic while the rice cooks.
6- Continue Cooking & Add Wine:
After about 10 minutes, when the rice is almost al dente, add the red wine.
The acidity will turn the cabbage's color into a vibrant reddish-purple.
7- Incorporate Garlic:
8- Adjust Consistency:
- Continue cooking, and add more liquid as needed until the rice reaches the desired texture.
9- Finish with Dairy & Seasoning:
Remove the pan from heat.
Stir in butter and black pepper.
Grate in Pecorino cheese and mix until combined.
10- Add Peas:
- Stir in frozen peas at the last moment.
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- Let them thaw in the risotto's residual heat.
11- Serve:
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Total Time: 40-55 minutes
Servings: 2 large portions
Cooking Tips:
Ensure ingredients are finely chopped to melt into the creamy risotto.
Gently sweat to preserve the vibrant colors.
Stop cooking when slightly looser than desired, as the risotto will thicken when resting.
Wine or vinegar not only enhances color but also deepens flavor.
Preserves its robust flavor without overpowering the dish.
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YouTube channel - Adam Ragusea: https://www.youtube.com/@aragusea
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Purple Cabbage Risotto
Made In Cookware - 3 Quart Stainless Steel Saucier Pan - 5 Ply Stainless Clad - Professional Cookware - Crafted in Italy - Induction Compatible
Posted by Waivio guest: @waivio_hivecooking
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