- 3 Cups Savoy Cabbage- shredded and finely chopped
- 1 Medium Onion – Finely Chopped
- 4 Tbs Olive Oil*
- Salt and Freshly Ground Black Pepper- to Taste
- 3 Cups Milk- not low-Fat or Skim
- 2 Bouillon Cubes- Vegetable or Chicken
- 4 Tbs Butter- Unsalted
- 1 ½ Cups Arborio rice*
- ¼ Cup Grated Parmesan Cheese, or Romano, your choice.*
Heat 4 Tbs of olive oil in a large heavy bottomed saucepan and add the cabbage and onion. Stir well and add ½ cup of water and bring to a boil, stirring constantly so that nothing sticks to the bottom of the pot. Season the cabbage with salt and pepper, lower the heat to medium, cover and simmer for about 10-12 minutes until cabbage is thoroughly cooked.
Meanwhile, heat the milk in a saucepan with 3 cups of water and the vegetable bouillon cubes. Stir until cubes are dissolved. Put a ½ cup ladle into the pan and keep the liquid simmering over very low heat close to where you will be cooking the Risotto. In a clean heavy bottom pan heat 2 Tbs of olive oil and 2 Tbs of butter. Add the rice and stir for 2 or 3 minutes. Add 2 ladles full of the milk broth and the cabbage. Stir until blended and cook over medium-high heat until the liquid is absorbed. Continue adding broth and stirring until the liquid is absorbed and the rice is cooked. Remove the, now risotto, from the heat and stir in the remaining butter, grated cheese and taste for salt and pepper. Serve at once. Serve as a side dish or it can be a main meal. Just a little bit of work, but totally worth it.
*Can be found at E 48th street market.