Risotto viola con polpette

15 mins
Serves 1
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Directions

  1. 1Cut the red cabbage in half, then slice it thinly.
  2. 2Cut the red cabbage in half, then slice it thinly.
  3. 3Cut the red cabbage in half, then slice it thinly.
  4. 4Boil the red cabbage in water with two sprigs of thyme.
  5. 5Boil the red cabbage in water with two sprigs of thyme.
  6. 6Boil the red cabbage in water with two sprigs of thyme.
  7. 7In a frying pan, brown the meatballs in olive oil.
  8. 8In a frying pan, brown the meatballs in olive oil.
  9. 9In a frying pan, brown the meatballs in olive oil.
  10. 10Grate the parmesan cheese.
  11. 11Grate the parmesan cheese.
  12. 12Grate the parmesan cheese.
  13. 13In a separate pot, mix the cream and parmesan cheese, and bring to a simmer.
  14. 14In a separate pot, mix the cream and parmesan cheese, and bring to a simmer.
  15. 15In a separate pot, mix the cream and parmesan cheese, and bring to a simmer.
  16. 16Add the rice, salt, and simmer until cooked through.
  17. 17Add the rice, salt, and simmer until cooked through.
  18. 18Add the rice, salt, and simmer until cooked through.
  19. 19Add the cooked red cabbage to the rice.
  20. 20Add the cooked red cabbage to the rice.
  21. 21Add the cooked red cabbage to the rice.
  22. 22Stir in butter and mix.
  23. 23Stir in butter and mix.
  24. 24Stir in butter and mix.
  25. 25Plate the risotto.
  26. 26Plate the risotto.
  27. 27Plate the risotto.
  28. 28Top the risotto with the meatballs and cream sauce.
  29. 29Top the risotto with the meatballs and cream sauce.
  30. 30Top the risotto with the meatballs and cream sauce.

Ingredients

  • 1 red cabbage
  • 1 red cabbage
  • 1 red cabbage
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 20 meatballs
  • 20 meatballs
  • 20 meatballs
  • 50 grams parmesan cheese
  • 50 grams parmesan cheese
  • 50 grams parmesan cheese
  • 200 ml cream
  • 200 ml cream
  • 200 ml cream
  • 20 grams butter
  • 20 grams butter
  • 20 grams butter
  • 300 grams risotto rice
  • 300 grams risotto rice
  • 300 grams risotto rice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

knifecutting boardpotfrying pangraterwhiskwooden spoon