Risotto recipe with red cabbage, smoked ham and blue cheese, besides being easy it is exquisite

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With a quarter of red cabbage, rice, smoked ham, cheese and a good brothyou can prepare a risotto that your guests will lick their fingers with, and if you feel like it, you can add a little blue cheese and some toasted pistachios, each bite of this risotto with red cabbage and smoked ham It will seem like a festival on your palate, so take note of the recipe.

You see, just five ingredients and you have a luxury meal for any day of the week, there is no need to wait for a holiday because making the Risotto with red cabbage, smoked ham and blue cheese It won’t take you more than half an hour, you have to sauté the onions and cabbage briefly, and cook the rice, as you know it won’t take longer than 18-20 minutes. So we put on our apron and we wait for you in the kitchen to prepare this rice dish that also. It’s easy, it’s exquisite.

Ingredients (4 people)

1 tbsp extra virgin olive oil
1 tbsp butter
2-3 shallots
200 grams of red cabbage
c/n of salt
a pinch of freshly ground black pepper
300 grams of carnaroli or arborio rice
200 grams of white wine
1 or 1.2 liters of vegetable or ham broth
80 grams of semi-fat cured cow’s cheese
4 thin slices of smoked cured ham
40 grams of blue cheese.

Elaboration

Start by putting the oil and the butter In the pot so that they melt and integrate, and over low heat, sauté the previously peeled and finely chopped shallots. Meanwhile, cut the red cabbage into fine julienne strips.

When the shallot begins to become transparent and the fat has flavored, add the red cabbage, season with salt and pepper and continue cooking over low heat for about ten minutes. Then add the rice to pearly, add white wine and let it reduce. If you don’t want to use wine, you can substitute it with more broth.

The broth that is added to make the risotto Little by little it should be hot, so heat it in a saucepan when you start cooking. When the wine has reduced, add a ladle of broth to the rice, stir and let it evaporate. Repeat this operation until the rice is cooked, and remember to stir so that it becomes more melty.

When you add the last ladle of broth, also add the freshly grated cured cheese and continue moving with the spatula until it is integrated. Turn off the heat without waiting for the last ladle of broth to be absorbed, cover the pot and let it rest while you prepare the accompaniment.

In a hot frying pan, but off the heat, arrange the smoked ham slices so that the heat melts its fat slightly, but without coming off. If you serve the risotto very hot, it may also be enough to place the thin slices on top.

Finish and presentation

Serves the Risotto red cabbage and ham on the plates and distribute the blue cheese into small cubes. You can also add some pistachios or toasted pine nuts that, in addition to their flavor, will provide a contrast of textures. The rest is eat and enjoy. Good cooking and bon appetit!