26 December 2012,01:49 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • Melt the butter in a large pan and fry the onion gently until it is softened but not browned.
  • Add the risotto rice and cook until it is very hot and has started to crackle.
  • Add the wine and stir until the alcohol has evaporated and the liquid has been absorbed. Then add one ladleful of stock, stirring constantly until it has been absorbed.
  • After 10-15 minutes, add cabbage. Stir thoroughly and continue to add the stock as before until the rice is tender. Add the caraway seeds (if you like the taste of them )now.
  • Remove the pan from the heat and season to taste. Then add half the cheese and stir again. Cover and leave the risotto to rest for about 5 minutes.
  • Transfer the risotto to a warmed serving dish:
  • 1. Sprinkle with the remaining Parmigiano Reggiano and serve.
  • 2. Serve the risotto in a cup of blanched outer leaves from the cabbage.
  • 3. Serve on blanched red cabbage leaves.


  • 75 grams unsalted butter or( pork dripping)
  • 1 onion, finely chopped
  • 750 grams risotto rice
  • 250 ml dry white wine (Soave)
  • 2 litres good-quality chicken or vegetable stock, kept simmering
  • 400 grams finely shredded Savoy cabbage
  • 1 level teaspoon caraway seeds, (optional)
  • 125 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

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