Purple Cabbage Risotto

This vibrant and colorful purple cabbage risotto is as delightful to the eyes as it is to the palate. Bursting with bold flavors and a creamy texture, this Italian-inspired dish combines purple cabbage, red wine, and frozen peas for a stunning main course or side dish. The unique reddish-purple hue is sure to impress your dinner guests, making it an unforgettable culinary experience.

Ingredients:

🥬 1/4 head of purple cabbage finely chopped

🧅 1 purple shallot finely minced

🥕 A few purple baby carrots thinly sliced, optional

🫒 Enough olive oil to coat the pan

🍚 1 cup 220g risotto rice, Carnaroli, Vialone Nano, or Arborio

💧 3 cups 700ml water, more as needed

🧂 A large pinch of salt, to taste

🧄 A few cloves of garlic minced

🍷 1/2 cup red wine or white wine/vinegar as a substitute

🧈 Butter as desired, for finishing

🌶 Freshly ground black pepper, to taste

🧀 Grated Pecorino cheese a generous amount for finishing

🌿 A handful of frozen peas

Instructions:

1- Prepare Vegetables:

• Finely chop the cabbage.

• Mince the shallot.

• Thinly slice the carrots.

2- Sweat Aromatics:

• In a saucier pan, gently heat olive oil.

• Add cabbage, shallot, and carrots.

• Sweat for about 10 minutes until softened, avoiding browning.

3- Toast Rice:

• Add 1 cup of risotto rice to the pan.

• Toast for a couple of minutes to develop a nutty flavor.

• Increase the heat slightly if necessary.

4- Add Initial Liquid:

• Add 3 cups of water and a large pinch of salt to the pan.

• Stir to combine and maintain a simmer.

5- Chop Garlic:

• Mince the garlic while the rice cooks.

6- Continue Cooking & Add Wine:

• After about 10 minutes, when the rice is almost al dente, add the red wine.

• The acidity will turn the cabbage's color into a vibrant reddish-purple.

7- Incorporate Garlic:

• Add minced garlic to the risotto.

• Cook it slightly to mellow its raw flavor.

8- Adjust Consistency:

• Continue cooking, and add more liquid as needed until the rice reaches the desired texture.

9- Finish with Dairy & Seasoning:

• Remove the pan from heat.

• Stir in butter and black pepper.

• Grate in Pecorino cheese and mix until combined.

10- Add Peas:

• Stir in frozen peas at the last moment.

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• Let them thaw in the risotto's residual heat.

11- Serve:

• Plate the risotto immediately.

• Ensure it spreads out slightly on the plate.

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Total Time: 40-55 minutes

Servings: 2 large portions

Cooking Tips:

• Ensure ingredients are finely chopped to melt into the creamy risotto.

• Gently sweat to preserve the vibrant colors.

• Stop cooking when slightly looser than desired, as the risotto will thicken when resting.

• Wine or vinegar not only enhances color but also deepens flavor.

• Preserves its robust flavor without overpowering the dish.

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YouTube channel - Adam Ragusea: https://www.youtube.com/@aragusea

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