1 lb red cabbage
2 T good EVOO*
1 small onion, chopped
1/2 c pancetta, minced*
2 garlic cloves, minced
Sea salt and fresh ground pepper*
5 c broth of choice
1-1/2 c carnaroli rice*
1 T butter
1/2 c freshly grated Parmigiano Reggiano cheese*
* Available at ATI
Shred the cabbage very finely, you can cut it into thin slices or use a food processor. Put the oil, onion, and pancetta into a large skillet or risotto pan. Over medium high heat saute until the onion is lightly brown and tender. Add the garlic and cook until you can smell it but don’t let it brown. Add the cabbage and cook for 2-3 minutes. Add 1/2 cup water, salt and fresh pepper. Cover the pan and cook the cabbage over medium low heat until the cabbage is soft and almost dissolved, about one hour. Add a little water if the cabbage ever starts to stick to the pan. (You can cook the cabbage ahead of time, just warm it up to a simmer before you add the rice.)
Bring the broth up to a simmer in a small sauce pan and keep it simmering on the stove while you make your risotto. Uncover the cabbage and add the rice. mix well to coat and heat the rice grains. Add 1 cup of the broth and cook until absorbed while stirring often. keep adding 1 cup of liquid at a time and stirring frequently. Cook until the rice is al dente, about 20 minutes.
Take the pan off the heat and stir in the butter and Parmigiano Reggiano cheese. Serve in a warm bowl and eat immediately.
