How to make it

  • In a large dutch oven melt 2T of the butter with the oil over medium heat. Add the onion and the pancetta and cook until the onion is lightly browned, do not let burn.
  • Add the cabbage and turn the heat down to medium low. Turn a few times and cover. Cook until the cabbage becomes "colored a rich nut brown" stirring every few minutes to prevent burning.
  • Add the rice to the pot, turn the heat back up to medium and stir quickly, start adding ladlefuls of broth one at a time as they get absorbed. Stir continuously. Continue doing this until the rice is soft but still a little al dente.
  • Remove from the heat and stir in the remaining butter, parmesan and season to taste.

Reviews & Comments 7

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  • lbrooks26 8 years ago
    My goodness this recipe sounds delicious. I definitely will try it as soon as I can get all the ingrediets in. Thanks. It is something I never would have thought to put together. I'll let you know what my family says.
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    " It was excellent "
    lanabade ate it and said...
    This looks amazing,love cabbage!5 forks!
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  • marcella 9 years ago
    sounds delicious! do you think it could also work with plain white cabbage?
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    " It was excellent "
    notyourmomma ate it and said...
    Count me in on the risotto love. The carmelized onions and cabbage make this an irresitable combination. Yum.
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    " It was excellent "
    trigger ate it and said...
    Risotto is one of my favorite things to prepare.
    I like using the pancetta,it seems to caramelize with the onions in this dish and give the Risotto a richness that makes a wonderful compliment to the cabbage.
    Very good
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  • srabb 10 years ago
    i love savoy cabbage! Never thought to use it like this but hey! it sounds great.. i'm a risotto freak anyway!
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  • debra47 11 years ago
    Husband and I just made a risotto recipe for the first time the other night and I think I am hooked. Your recipe looks like another one that I will just have to try.
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