Summary

Ingredients

• 300 g rice (arborio)
• 1 onion (s), red, finely chopped
• 1 clove (s) garlic, finely chopped
• 30 g butter, at will, more or less
• 1 shot red wine
• 1.2 liters beef broth, heated
• 350 g mushrooms, brown, cleaned and halved or quartered dependin on size
• 200 g savoy cabbae, thinly sliced
• olive oil
• 80 g parmesan, rated, as desired, more or less
• Salt and pepper, from the mill

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Instructions

1. Sweat the finely chopped onion with the garlic and a small part of the butter until translucent, add the rice and sweat briefly, deglaze with a dash of red wine. When the red wine has simmered, gradually pour in the hot beef broth over a medium heat, stirring frequently until the rice has reached the desired creaminess, but it should still be slightly firm to the bite. That takes about 20-25 minutes.
2. In the meantime, fry the prepared mushrooms in a pan with a little olive oil until crisp, when all the liquid has evaporated, add the savoy cabbage strips and sauté briefly. Season with salt and pepper.
3. Add the vegetables to the finished risotto and stir in. Finally stir in the remaining butter and parmesan, and season with salt and pepper if necessary.