A beautifully simple onion risotto with balsamico-marinated pointed cabbage. In this recipe, you'll be tempted to use the OnePan frying pan first on the hob and then in the oven to finish off the pointed cabbage, leaving a crispy surface.

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
Approx. 1-1.2 liters of vegetable broth
1.5 dl coarsely grated Parmesan
1 tbsp Butter
Olive oil
Fresh parsley / marjoram
1 tsp Lemon

  1. Set your oven to 190 degrees. Poor olive oil into your OnePan frying pan and heat up slowly on your stove until mid-high temperature. Sprinkle sea salt directly over the pan surface. Split your pointed cabbage in two and place/press them gently into your OnePan, flat side facing down to create a nice crispy surface and enclose the flavour into the cabbage. Distribute three sprigs of rosemary across the cabbage in the pan. Put one cut into the cloves of garlic (peel on is OK) and add them to the pan. Now, poor more olive oil on all the ingredients and let it fry until the frying surface of the cabbage is crispy. Then, take your OnePan of the heat and generously add balsamico vinegar all over the ingredients. Place the OnePan in the oven for 15-20 minutes (if you don't have a OnePan, make sure your frying pan has no plastic details and can tolerate the oven)
  2. Now over to the risotto: heat up your vegetable broth and keep it warm for the whole process. Peel and finely chop the garlic and onions and fry them until soft with some olive oil in a large pot. Once soft, place the garlic and onion to the side on a plate. Quickly rinse the pot, heat it up again and poor in the arborio rice to roast for 1-2 minutes - don't forget to stir. Add one tablespoon of butter and once it's emerged into the rice, add your dry white wine. Boil for 2-3 minutes and stir with a wooden spoon until the alcohol has evaporated. Add your fried onion and give it another stir. Now, simmering on mid temperature, keep feeding your risotto with stock one bit at the time so that the rice is never dry but never fully covered. Stir and taste frequently so you know when your risotto has reached your preference of consistency. Our recommendation is Al Dente - or 'to the tooth' as it means in Italian.
  3. Take the OnePan frying pan out of the oven and let the cabbage cool off. In the meantime, why not grate some parmesan?
  4. When you're happy with the consistency of your risotto, add ca 75g of parmesan along with a table spoon of butter and stir with your wooden spoon. Finally, add a squeeze of lemon juice to enhance the favours with acidity.
  5. Plate your dish by firstly adding the risotto to a flat plate, then sprinkling fresh parsley or marjoram leaves on top of it. Finally, divide your pointed cabbage half in two again and make it into a knot. Place it on top of your masterpiece. Serve in good company.