Savoy Cabbage, Pancetta, and Red Onion Risotto

Savoy Cabbage, Pancetta, and Red Onion Risotto

INGREDIENTS:

  • 4 ounces thick-sliced pancetta or smoked bacon, cut into matchstick strips
  • 2 tbsp. extra-virgin olive oil
  • 2 garlic cloves, smashed and sliced
  • 1 small head Savoy cabbage, quartered, cored, and very thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. unsalted butter
  • 1 red onion
  • 6 cups low-sodium chicken broth
  • 2 cups Arborio or Carnaroli rice
  • ½ cup white wine or vermouth
  • 1½ cups grated Parmigiano-Reggiano, Pecorino Romano, or Grana Padano
  • 4 ounces fresh mozzarella, cut into small chucks

METHOD:

  • Cook the pancetta in 1tablespoon of the olive oil in a large skillet over medium heat until the fat begins to render.
  • Add the garlic and sauté about 1 minute, until soft and just golden. Stir in the cabbage and cover the pan.
  • Steam for 5 minutes, then season lightly with salt and generously with pepper. Remove from the heat.
  • Warm the remaining 1 tbsp. of olive oil and the butter in a large, heavy saucepan over medium-low heat.
  • Add the onion and cook until soften but not browned. Meanwhile bring the broth to a lower simmer in a saucepan.
  • Partially cover and keep hot. Add the rice to the onions and stir constantly for 2-3 minutes, until rice looks translucent.
  • Add ½ tsp. salt and the wine and cook until it is absorbed.
  • Continue adding the stock 1cup at a time, stirring constantly, until it is absorbed and the rice is creamy and slightly al dente, about 18 minutes.
  • Stir in the pancetta and cabbage mixture, 1 cup of the Parmigiano and, if desired, the fresh mozzarella. Season with salt and pepper and serve warm with the remaining Parmigiano on the side.

Ingredients

Instructions

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.