Our best recipe for risotto with balsamic-marinated pointed cabbage

Risotto med balsamico-marinerad spetskål

Risotto with balsamic-marinated pointed cabbage

Recipe by Martina S Rogers

A wonderfully simple onion risotto with balsamic-marinated pointed cabbage. In this recipe, you’ll be tempted to use the OnePan frying pan first on the stovetop and then in the oven to finish the pointed cabbage and leave a crispy surface.

Cooking time: 45 min

Number of people: 4 servings

Ingredients

4 servings:
1 pointed cabbage
3 sprigs of rosemary
2 cloves of garlic
Sea salt
Olive oil
1 dl balsamic vinegar
2 dl arborio rice
2 onions
1 clove of garlic
2 dl dry white wine
About 1-1.2 litres of vegetable stock
1.5 dl coarsely grated Parmesan
1 tbsp butter
Olive oil
Fresh parsley / marjoram
1 tsp lemon
Salt
Pepper

Here's how you do it

Set your oven to 190 degrees. Pour olive oil into your OnePan frying pan and slowly heat it on the stove to medium-high heat. Sprinkle sea salt directly over the surface of the pan. Cut your pointed cabbage in half and carefully place or press the halves into your OnePan, flat side down, to create a beautifully crispy surface and seal the flavor into the cabbage. Distribute three sprigs of rosemary over the cabbage in the pan. Make a slit in the garlic cloves (leaving the skins on is fine) and place them in the pan. Drizzle more olive oil over all the ingredients and sauté until the cabbage’s seared surface is crispy. Then remove your OnePan from the heat and generously pour balsamic vinegar over the ingredients. Place the OnePan in the oven for 15–20 minutes (if you do not have a OnePan, make sure your frying pan has no plastic parts and is oven-safe)
Now for the risotto: Heat the vegetable stock and keep it warm throughout the process. Peel and finely chop the garlic and onion, then sauté them until soft with a little olive oil in a large saucepan. Once they are soft, set the garlic and onion aside on a plate. Quickly rinse out the pan, heat it again, and add the Arborio rice to toast for 1–2 minutes—don’t forget to stir. Add a tablespoon of butter and, once it has melted into the rice, add your dry white wine. Cook for 2–3 minutes, stirring with a wooden spoon until the alcohol has evaporated. Add the sautéed onion and stir again. Now let the risotto simmer over medium heat, adding stock a little at a time so the rice never becomes dry but is also never completely covered. Stir and taste frequently so you know when your risotto has reached your desired consistency. Our recommendation is al dente—or “to the tooth,” as it means in Italian.
Remove the OnePan frying pan from the oven and let the cabbage cool. Why not grate some Parmesan while you wait?
When you are happy with the consistency of your risotto, add approximately 75 g of Parmesan along with a tablespoon of butter and stir with your wooden spoon. Finally, add a splash of lemon juice to enhance the flavor with acidity.
Serve the dish by first placing the risotto on a flat plate, then sprinkling fresh parsley or marjoram over it. Finally, cut your pointed cabbage half in half again and tie it into a knot. Place it on top of your masterpiece. Serve in good company.