Cabbage risotto with saffron
Instructions
Prepare the broth.
Melt in saucepan onion and cabbage cut ends.
Just wilted add the rice and saffron and toasting it.
Then cook the rice by adding the broth a little at a time.
Stir in the cream and Parmesan to taste.
Serve the rice on a leaf of cabbage, and add a little oil extra virgin olive.
Ingredients and dosing for 4 persons
- 120 g of rice
- 1/4 cabbage
- 1 nut
- 1/2 teaspoon of saffron
- 2 tablespoons of cream
- Parmigiano
- 1 thread of olive oil extra virgin