Diciamola tutta sembra proprio che invece della Pasqua stia arrivando il Natale per quanto faccia freddo quindi abbiamo bisogno di piatti caldi e coccolosi per tirarci su e per me there is nothing of a good risotto to warm the body and soul! What I propose today is a very simple and tasty recipe and I love the cabbage with bacon that always accompany and give even more character and flavor, I used extra virgin olive farm Marina Colonna located in the Molise region where it produces high quality oils like extra virgin oils, or used by me but also to citrus infusion ... A special oil so obviously gave my risotto definitely a cut above and you like you can add a pinch of red pepper and served on the casserole is done ... we earn as well as the palate even the view!
Risotto with bacon and cabbage
320 g arborio rice
250 g cabbage 80 g bacon, diced (I used to Dolomitifood )
1 shallot 1 small carrot
1 l of broth 2 tablespoons
Verine olive oil ether (Marina Colonna )
salt pepper (or chili to taste) 1 stick of Philadelphia
Light 80 g
Preparation Chop the shallots and carrot and fry it with oil and the bacon. Meanwhile, the cabbage, cut into strips cooked in salted water for 3-4 minutes. Add the rice to the mixture: toast a couple of minutes, then wet it from time to time with a ladle of hot broth. By mid- even cooking add the cabbage and blanched a couple of minutes before removing from the heat, even Philadelphia: Take off the heat and stir one minute and pepper to taste or a pinch of chili
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