Risotto with Red Cabbage and Gorgonzola

Steps

1. 1

   Remove the outer leaves of the red cabbage. Thinly slice it and remove the thick, white core.

2. 2

   Rinse the cabbage under cold running water and drain.

3. 3

   Peel and finely chop the onion.

4. 4

   Keep the vegetable stock hot while you prepare the risotto.

5. 5

   Heat a skillet and add a drizzle of extra-virgin olive oil.

6. 6

   Add the onion and cook over low heat for a couple of minutes.

7. 7

   Add the red cabbage to the skillet.

8. 8

   Cover the skillet and cook the cabbage for 5 minutes, until the leaves soften.

   Start 5-minute timer
9. 9

   Transfer about two-thirds of the cabbage to a tall, narrow container and blend with an immersion blender until smooth.

10. 10

    Add the rice to the skillet with the remaining cabbage.

11. 11

    Toast the rice for 3 minutes, stirring with a spoon.

    Start 3-minute timer
12. 12

    Pour the red wine over the rice.

13. 13

    Let the wine reduce until almost completely evaporated.

14. 14

    Add the hot vegetable stock and continue cooking, adding more stock as needed.

15. 15

    Stir occasionally as the rice cooks.

16. 16

    When the rice is nearly cooked, remove the rind from the Gorgonzola and cut it into pieces.

17. 17

    Shell the walnuts and set aside 50 g of walnut halves.

18. 18

    Stir the red cabbage purée into the risotto.

19. 19

    Once the rice is cooked, turn off the heat and adjust the salt carefully to avoid adding too much.

20. 20

    Add the Gorgonzola and Grana Padano.

21. 21

    Stir in the walnut halves.

22. 22

    Mix everything well and serve.