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Close-up of creamy cabbage risotto in a shallow bowl, finished with grated Parmesan and cracked pepper on a linen napkin

Creamy Winter Risotto with Savoy Cabbage and Parmesan

Savoy cabbage and arborio rice simmered together with wine, stock, and Parmesan into a silky, one-pot risotto.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Primo
Cuisine: Italian (Northern Italy)
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 40 g butter plus 20 g to finish
  • 1 yellow onion small (about 80 g); finely diced
  • 400 g savoy cabbage core removed, shredded thin
  • 300 g arborio rice
  • 120 ml dry white wine
  • 1.2 liters vegetable stock warm, low-sodium
  • 60 g Parmesan freshly grated, plus more to serve
  • fine sea salt to taste
  • black pepper to taste; freshly ground

Method
 

  1. Warm the vegetable stock in a small saucepan over low heat and keep it at a bare simmer near the stove.
  2. Melt the olive oil and 40 g butter in a 3-quart / 2.8 L heavy-bottomed pot over medium heat. Add the onion and cook 3 to 4 minutes until soft and translucent.
  3. Add the shredded cabbage with a pinch of salt. Cook 6 to 7 minutes, stirring often, until wilted and reduced by roughly half.
  4. Add the rice and stir to coat every grain in fat. Toast for 2 minutes until the edges look glassy.
  5. Pour in the wine and stir until it's absorbed, about 1 to 2 minutes, scraping up any browned bits from the bottom.
  6. Begin adding the warm stock one ladle (about 120 ml) at a time, stirring frequently and waiting until it's mostly absorbed before adding the next. This takes 16 to 18 minutes total.
  7. Start tasting the rice around 16 minutes. It's done when the center has a slight bite and the mixture looks loose and pourable, not stiff.
  8. Take the pot off the heat. Stir in the remaining 20 g butter and the grated Parmesan until melted and glossy. Season with black pepper and more salt if needed.
  9. Let it rest 2 minutes off heat, then spoon into shallow bowls right away and top with extra Parmesan.

Notes

  • Use a wide, heavy-bottomed pot so the rice cooks evenly.
  • Warm the stock before ladling to keep the cottura steady.
  • Grate Parmesan fresh; pre-grated cheese won't melt smoothly into the rice.
  • Take the pot off heat before adding final butter and cheese.