Caramelized cabbage risotto
Another diamond found in my search for delicious cabbage recipes! Thanks Deb!
5 tbsp butter
1.5 tbsp olive oil
2 medium onions, thinly sliced pole-to-pole
1/2 medium head of cabbage, thinly sliced/shredded, about 6 cups
1 tsp coarse salt
6 cups chicken or vegetable stock, room temperature
1.5 cups arborio rice
1/3 cup dry white wine
1/2 cup finely grated Parmesan or aged Asiago cheese
Freshly ground black pepper, to taste
Fresh chives, minced, for garnish (optional)
Caramelize the cabbage and onions:
Melt 1 tbsp butter and the olive oil in a heavy-bottom pan over medium heat.
Add the onion and cabbage, toss gently, cover and reduce heat to medium-low. Cook for 15 minutes, stirring once or twice.
Remove the lid, stir in the salt and cook, stirring, for 20 to 25 minutes, until the cabbage is wilted and the onions are moderately caramelized. Deglaze the pot with a splash of broth if there is a lot of fond, then scoop out into a bowl and reserve.
Make the risotto:
Heat 1.5 tbsp butter in the pot over medium-high heat. Add the rice and cook, stirring, for 1 minute. Add wine and stir until absorbed, about 1 more minute. Add about 1 cup of broth and cook at a strong simmer, stirring constanly, until absorbed, about 2 minutes.
Continue simmering and adding broth a splash or two at a time, waiting until each splash is absorbed before adding more broth, until the rice is just tender (al dente) and looks creamy but loose, 18 to 20 minutes.
Add the cabbage mixture and thin the mixture with a little more broth if needed.
Remove from heat and stir in cheese, remaining 2.5 tbsp butter, along with salt and pepper to taste.
Serve garnished with chives.
Source: Smitten Kitchen Every Day