Very tasty, simple and good winter dish: rice and cabbage carbonara.
Ingredients (for 4 people):
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Rice 300 gr.
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Savoy cabbage 300 gr.
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Extra virgin olive oil 50 gr.
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Garlic two cloves
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Salt to taste
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Eggs 1 whole
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Parmesan cheese 30 gr.
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Pepper optional
Wash and cut the cabbage into strips. Prepare a pot with water and salt and pour the cabbage into it. Cook for two minutes. Strain the cabbage while keeping the cooking liquid. By blanching the cabbage, preparing it earlier, you will prepare the risotto faster but you can also not cook it and use it raw.
Sauté the garlic with the oil.
Add the cabbage.
Cook for 5 minutes, adding a little of the cabbage cooking liquid.
Add the rice. If you use raw cabbage, prepare a pot with hot water that you will need for cooking the rice.
Cook over low heat, adding the cabbage liquid or hot water as it dries.
Put the Parmesan cheese and egg in a bowl and mix well with a fork as if you were preparing an omelette.
At the end of cooking the rice, season with salt and pour in the chopped Parmesan cheese and egg.
Over low heat, stir for a minute. The risotto with cabbage carbonara is ready!
You can serve with a sprinkling of Parmesan cheese or pepper if you like. Enjoy your meal with this tasty and golden autumn dish.
"Autumn is a dwelling of gold and poplars." (Jacques Chessey, Swiss writer)