Risotto with Red Cabbage and Apple:

 

Ingredients for 4 people

½ red cabbage (about 500 g)

cabbage cooking water

vegetable stock cube

250 g rice

½ glass of wine (optional)

1 apple (preferably tart and not floury)

extra virgin olive oil to taste

a knob of butter (optional)

grated Parmesan cheese* to taste

salt to taste

 

Method

Wash, quarter, and boil the red cabbage (I use a pressure cooker).

Reserve the cooking water to make the broth; it will have a nice, deep color.

Wash, finely chop the onion, and sauté it in a pan

with a little oil for about 5 minutes.

Add water if necessary. Season with salt.

 

Cut the boiled red cabbage into strips and add it to the onion sauce.

Add the rice and toast for a few minutes.

 

Deglaze with wine.

 

Add half the hot broth and cook the rice, adding more broth if necessary.

Peel and grate the apple. Halfway through cooking,

add it to the risotto.

At the end of cooking, stir the red cabbage and apple risotto with butter

(or extra virgin olive oil) and grated Parmesan cheese.

 

Let it rest for a few minutes before serving.

COOKING the red cabbage

Instead of boiling the red cabbage, you can sauté it

in a pan with some onions.

 

It will take about 20-30 minutes.

AN EXTRA TOUCH

Decorate the serving dish with apple cubes.