Risotto viola con polpette
Directions
- 1Cut the red cabbage in half, then slice it thinly.
- 2Boil the red cabbage in water with two sprigs of thyme.
- 3In a frying pan, brown the meatballs in olive oil.
- 4Grate the parmesan cheese.
- 5In a separate pot, mix the cream and parmesan cheese, and bring to a simmer.
- 6Add the rice, salt, and simmer until cooked through.
- 7Add the cooked red cabbage to the rice.
- 8Stir in butter and mix.
- 9Plate the risotto.
- 10Top the risotto with the meatballs and cream sauce.
Ingredients
- 1 red cabbage
- 1 cup water
- 2 sprigs thyme
- 20 meatballs
- 50 grams parmesan cheese
- 200 ml cream
- 20 grams butter
- 300 grams risotto rice
- 1 pinch salt
Equipment
knifecutting boardpotfrying pangraterwhiskwooden spoon
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