Risotto with charred roasted cabbage
Smooth, warm, deeply flavourful risotto and the complex textures of roasted cabbage make for perfect springtime eating
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1.7l chicken or vegetable stock
2 garlic cloves, minced
50g butter
350g arborio rice
200ml white wine
salt
pepper
50g pecorino
100g Mascarpone
1 medium savoy
cabbage, cut into 6-8 wedges
rapeseed oil
Method
Preheat the oven to 220°C.
Bring the stock to the boil in a large saucepan and leave to simmer gently on a low heat.
In a large shallow pan, melt the butter on a medium heat and add the minced garlic and some salt and pepper.
After two minutes add the rice, stirring it well, coating the rice in the garlic and butter. Add the wine to the rice after one minute and stir through well until the mixture thickens — about three minutes.
Add the stock, two large ladlefuls at a time, stirring continuously. When most of the stock is absorbed, add another two large ladlefuls, repeating this process until the rice is cooked.
While cooking the risotto, arrange the quartered cabbage pieces on a baking tray lined with parchment paper. Drizzle with rapeseed oil and sprinkle with a good amount of sea salt and a crack of black pepper. You could also sprinkle a little caraway or cumin seeds on the cabbage if you wish.
Place in the preheated oven for about 20-25 minutes, until the edges of the leaves are starting to char.
To finish the risotto, first stir in the pecorino cheese, followed by the Mascarpone. Serve in warm, shallow bowls and top with one or two of the savoy cabbage wedges.
