Rice and Savoy Cabbage with Pancetta

Method

1. Cut the savoy cabbage: remove the tough core and slice it very thinly.
2. Wash the cabbage thoroughly.
3. In a pan, heat a drizzle of extra virgin olive oil and add a whole garlic clove in its skin. Sauté until fragrant.
4. Add the sliced cabbage and a little water if needed. Cover and let it stew gently over low heat.
5. Meanwhile, prepare a vegetable broth using any leftover vegetables; start from cold water and keep the flame low.
6. Remove the garlic from the cabbage pan.
7. Cook the cabbage until tender.
8. In a separate pot, cut the pancetta into cubes and brown until crispy. Remove the pancetta and set aside.
9. In the same pot with the pancetta fat, add the rice and toast it over low heat, stirring constantly, until it becomes very hot (you cannot hold it between your fingers).
10. Add the stewed cabbage to the toasted rice and mix well to combine.
11. Start adding hot broth, one ladle at a time, ensuring the rice is always covered and gently simmering. Stir frequently.
12. Add black pepper if desired.
13. Continue cooking until the rice is al dente (about 16-18 minutes, depending on the rice).
14. Remove from heat. Add the crispy pancetta, grated Parmigiano Reggiano, and cold butter. Stir vigorously to create a creamy texture (mantecatura all'onda).
15. Adjust consistency with a little more hot broth if needed; the risotto should be creamy but not too liquid.
16. Cover and let rest for 5 minutes.
17. Serve with extra crispy pancetta on top (reheat pancetta in microwave at high power for crispness if desired).