Riso E Verzi (Rice
1 Onion - diced
Pancetta cut up in small cubes
Olive oil XV
Cabbage rinsed and cut up
Italian Rice –Arborio or Vialone Nano
Parmigiano Reggiano – grated, shavings and rind in pieces
Pecorino Romano –grated
Broth (onion, celery, carrot, parsley, water, salt)
Salt and Pepper
In a sauté pan brown the onion with some olive oil and pancetta.
When the onion is golden add the broth. Let it come to a boil
and add the cut up cabbage with salt and pepper. Let it cook
covered for about 30 minutes. You are ready to add the rice at
this point. Add enough broth or water to cook the rice, but not
to have a soupy consistency. (It should be like a risotto).
Just before the end of its cooking, add the grated cheese and
the rind of the cheeses.
Let it rest for a few minutes and then serve with some
Parmigiano shaving on top.