Risotto with Savoy Cabbage

Method

1. Clean the savoy cabbage: remove the central core and cut into thin strips.
2. In a pan, heat a drizzle of olive oil. Add chopped shallot and a pinch of salt, and sauté.
3. Add the cabbage strips and sauté for 5 minutes. Season with salt and pepper, then add a little broth and stew on low heat for about 10 minutes, adding more broth as needed.
4. Set the cooked cabbage aside.
5. In the same pan, add a drizzle of oil and toast the Carnaroli rice until very hot.
6. Deglaze with white wine and let the alcohol evaporate.
7. Continue cooking by adding broth little by little, stirring often, until the rice is almost cooked.
8. In the last minutes of cooking, add the reserved cabbage and mix well.
9. Finish (mantecare) with cold butter from the fridge and grated cheese, stirring vigorously.
10. Add a final grind of black pepper, then serve immediately.