Recipe

Cabbage, pancetta & gorgonzola risotto

  • 50 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Cabbage, pancetta & gorgonzola risotto
  • 1 tablespoon olive oil in a frying pan over medium heat
  • 150 gram pancetta cut
  • 6 (mm) (¼-inch) pieces, stirring, 5 minutes
  • 400 gram shredded savoy cabbage (about ¼ cabbage); cook, covered,
  • 40 gram crumbled gorgonzola
Basic risotto (1 quantity)
  • • 6 cups(1.5l) chicken or vegetable stock
  • 60 gram butter
  • 1 (200g) brown onion, finely chopped
  • 2 cup (400g) arborio rice
  • 1 cup (40g) grated parmesan cheese
  • 20 gram butter, extra

Method

Cabbage, pancetta & gorgonzola risotto
  • 1
    Make one quantity basic risotto. Heat 1 tablespoon olive oil in a frying pan over medium heat, cook pancetta, stirring, 5 minutes. Stir in cabbage, cook, covered, 10 minutes. Season. Stir cabbage mixture into risotto with gorgonzola. Serve immediately, topped with fresh flat-leaf parsley leaves.
  • 2
    Basic risotto. Bring stock and the water to the boil in medium saucepan. Reduce heat, simmer, covered. Heat oil in large saucepan, cook onion, stirring, until softened. Add rice, stir to coat in onion mixture. Add wine, cook, stirring, until liquid is absorbed. Stir in 1 cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is almost absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Just before serving, stir in rind, chilli, cheese and parsley, season to taste.

More From Women's Weekly Food