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 delightfully simple onion risotto with balsamic-marinated pointed cabbage. In this recipe, you are tempted to use the OnePan frying pan first on the stove 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

How to do it

Preheat your oven to 190 degrees. Pour olive oil into your OnePan frying pan and slowly heat it on the stove over medium-high heat. Sprinkle sea salt directly over the surface of the pan. Cut your pointed cabbage in half and gently place/press them into your OnePan, flat side down to create a nice crispy surface and lock in the flavor of the cabbage. Distribute three sprigs of rosemary over the cabbage in the pan. Make a cut in the garlic cloves (with the skin on is fine) and add them to the pan. Pour more olive oil over all the ingredients and let it sizzle 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 don’t have a OnePan, make sure your frying pan has no plastic parts and is oven-safe).
Now for the risotto: Heat the vegetable broth and keep it warm throughout the process. Peel and finely chop the garlic and onion and sauté them until soft with a little olive oil in a large pot. When they are soft, set the garlic and onion aside on a plate. Quickly rinse the pot, 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’s absorbed into the rice, add your dry white wine. Cook for 2-3 minutes, stirring with a wooden spoon until the alcohol has evaporated. Add your sautéed onion and stir again. Now let the risotto simmer over medium heat, adding broth little by little so the rice never dries out but is never completely covered. Stir and taste often 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 in the meantime?
When you’re happy with the consistency of your risotto, add about 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.
Plate the dish by first placing the risotto on a flat plate and then sprinkling fresh parsley or marjoram over it. Finally, cut your pointed cabbage half into two again and make a knot with it. Place it on top of your masterpiece. Serve with good company.