Beautiful to look at and good to eat! If you decide to prepare this recipe it is important to be aware of present to table a risotto. I fell, I ate at a restaurant here in London and I thought this would be a cool recipe for my blog.
The ingredient that colors of purple our dish is the red cabbage. You have no idea how much is well put this vegetable in our diet! It has a lot of beneficial properties, in fact, is rich in mineral salts, vitamins, antioxidants and is good for your skin. Its taste is sweet and is good both raw and cooked.
Comes to mind this delicious recipe because I already had in the fridge a half of red cabbage; with the other half had prepared a tasty salad a couple of days ago.
In these days of bitter cold, the best thing is to come home from work and remain closed in your warm kitchen recipes. I make them for us and for you, from the very first bite I can’t wait to run to your pc and share the dish I made. And this is how to prepare the risotto …
- Carnaroli rice
- 1 shallot
- Red wine to deglaze
- Parmigiano Reggiano
- For the vegetable stock: onion, carrot, celery, potato
First of all prepare the broth with all ingredients (onion, carrot, celery, potato). This can be prepared the day before.
Saute the shallots in olive oil. Add the cabbage previously cut julienne and cook for 15/20 minutes until it is soft.
Add the rice and toast it for a few minutes, then raise the heat and deglaze with red wine. Start cooking rice with broth. The last minute stir with a butter and Parmesan boce.
Secret: it’s very important that the cabbage cooks well before you add the rice.
Styling: don’t forget a sprinkling of parsley on the plate and pepper.
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