Red Cabbage Risotto with Saffron Goat Cheese Cream
Ingredients
For the risotto
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1¾ cups Carnaroli rice (360 g)
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1 red onion
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About ¾ cup white wine (1 glass)
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3 tablespoons butter (40 g), divided
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¾ cup grated Grana Padano or Parmigiano Reggiano cheese (80 g)
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Red cabbage and orange broth, as needed
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Salt, to taste
For the red cabbage and orange broth
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1 head red cabbage
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Juice of 2 oranges
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8½ cups water (2 liters)
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Salt, to taste
For the saffron goat cheese cream
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About ⅔ cup soft goat cheese (160 g)
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Saffron, as needed
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Hot water, as needed
Instructions
1. Prepare the red cabbage and orange broth
Wash the red cabbage and roughly chop it into pieces. Bring 8½ cups (2 liters) of water to a boil in a large pot. Add the red cabbage and freshly squeezed orange juice. Cook for about 30 minutes. Strain the broth, season with salt, and keep warm.
2. Prepare the saffron goat cheese cream
Dissolve the saffron in a small amount of hot water. Place the goat cheese in a bowl, add the saffron-infused water, and stir until smooth and creamy. If necessary, use an immersion blender, adding a little hot water at a time until you reach the desired consistency. Set aside.
3. Cook the risotto
Finely chop the red onion. Melt 1½ tablespoons butter (20 g) in a large saucepan over low heat. Add the onion and cook gently until soft and translucent. Add the Carnaroli rice and toast for 2–3 minutes, stirring frequently. Pour in the white wine and cook until the alcohol has evaporated. Gradually add the warm red cabbage and orange broth, one ladleful at a time, allowing the liquid to be absorbed before adding more. Continue cooking for approximately 15–18 minutes, stirring frequently, until the rice is al dente.
4. Finish the risotto
Remove the saucepan from the heat. Add the remaining 1½ tablespoons butter (20 g) and the grated Grana Padano or Parmigiano Reggiano. Stir vigorously until the risotto becomes rich and creamy. Adjust the seasoning with salt if necessary, and let the risotto rest for 1 minute.
5. Plate and serve
Spoon the risotto onto individual plates and finish with the saffron goat cheese cream. Serve immediately.
