Savoy Cabbage Risotto

Name: Savoy Cabbage Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Verza (savoy cabbage) 1.25 lbs; Shallot 2 oz; Vegetable broth approximately 4 ¼ cups; White wine ¼ cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese to grate 3.5 oz; Butter 3 ½ tbsp

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Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Very low

PRESENTATION

Savoy cabbage risotto is a beloved dish in southern Italy. And look, it's all about comforting flavors and simple ingredients. You’ll find this risotto on tables in regions like Campania and Calabria, especially with cabbage fresh from the market. Really, the magic lies in how the flavors from the tender cabbage blend with creamy Arborio rice, making each bite rich yet light. Folks there add a splash of high-quality olive oil—keeps it moist and rich without weighing it down.

And the garlic? It’s sautéed gently, never rushed, so it gives its best flavors without turning bitter. Which is great. This technique is a staple in many savoy cabbage risotto recipes from the area. The process? It’s all about letting the veggies shine, using ripe tomatoes or fresh basil if available, keeping things super fresh.

Unlike some heavier Italian risottos, this cabbage risotto recipe feels lighter. For real. It reflects the southern love for simple yet flavorful food. Best served immediately, topped with a drizzle of olive oil and maybe a sprinkle of sharp cheese, it maintains its creamy texture. As one of the best easy risotto recipes, it captures what Italian families really really love at home.

Cabbage takes center stage here, offering golden edges and pockets of soft, sweet rice. Some towns add their twist—like, maybe tossing in herbs or mixing short-grain rice for extra creaminess. Learning how to cook risotto the southern way, with patience and good ingredients, shows the pride Italians have in their cuisine.

So here's the thing: Grab fresh cabbage, good olive oil, and enjoy a bowl that's both comforting and a real taste of southern Italian tradition. With each spoonful, you'll savor a dish that's not just food but a celebration of local flavors and home-cooked warmth. Whether you’re new to risotto or a seasoned pro, this dish makes you want to dive into the heart of Italian cooking right in your own kitchen. Pretty simple.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Verza (savoy cabbage) 1.25 lbs (560 g)

Shallot 2 oz (60 g)

Vegetable broth 4 ¼ cups (1 l) - approximately

White wine ¼ cup (50 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for finishing: Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate; Butter 3 ½ tbsp (50 g)

Preparation

How to prepare Savoy Cabbage Risotto

To prepare the savoy cabbage risotto, peel the shallots and finely chop them 1. In a pan, pour the oil, add the shallot 2, and salt 3.

Sweat for about 7 minutes over low heat 4. Meanwhile, cut the savoy cabbage: remove the first leaf and the tough part, then cut into strips about 0.4 inches thick 5 and then cut them in half 6.

Once the shallot is sweated, add the savoy cabbage 7 to the pan and cook for about 5 minutes, salt 8 and pepper, pour a ladle of broth, cover with a lid 9, and continue cooking over low heat, adding more broth as needed, for about 10 minutes.

After the cooking time for the savoy cabbage 10, set it aside; in the same pan, pour some oil, then add the rice 11 and toast for about 5-6 minutes or until very hot. Deglaze with white wine 12 and let it evaporate.

Cook the rice by gradually adding hot broth 13; it will take a total of 15 minutes. Add the savoy cabbage 14 3 minutes before the end of cooking. At the end of cooking, turn off the heat and finish with cheese

and butter in chunks 16, let the rice rest for about 1-2 minutes 17. Serve the savoy cabbage risotto with a sprinkle of black pepper to taste 18.

Storage

We recommend consuming the savoy cabbage risotto immediately to enjoy it at its best. If necessary, you can store it in the refrigerator in an airtight container for up to 2 days. Freezing is not recommended.

Tip

If you prefer a stronger flavor for your savoy cabbage risotto, replace the Parmesan with grated pecorino cheese. If you wish to add a fresh aromatic note, you can scent it with some thyme leaves, marjoram, or lemon zest.

For the translation of some texts, artificial intelligence tools may have been used.

Savoy Cabbage Risotto

PRESENTATION

INGREDIENTS

How to prepare Savoy Cabbage Risotto

Storage

Tip

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