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Savoy Cabbage, Pancetta, and Red Onion Risotto
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
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.
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