To make it substitute cabbage for the other greens in the recipe for Risotto with Greens.

 Although I think that it tastes best piping hot, it could also be served at room temperature, as my husband likes it too.

Serves 3 as main course; 5-6 as a side dish

About 1/3 cup olive oil

1 1/2 cups finely chopped onions

3 garlic cloves, thinly sliced (optional)

4-5 cups shredded cabbage, not too thinly

2 medium carrots, grated

1 ½ tablespoon tomato paste

1 ¼  cups Arborio rice or other good-quality medium grain rice

1/2 cup white wine

2 cups cherry tomatoes, halved

Salt and plenty of Aleppo/Maras pepper flakes, to taste

½ cinnamon stick

About 8 cups very hot vegetable or chicken broth, or water (see NOTE)

 Good olive oil for drizzling

Freshly ground pepper, to taste

Diced feta, Grated Parmesan, Grana Padano or aged Graviera (optional)

1 lemon or lime, quartered (optional) .

Warm the olive oil and sauté the onions for about 8 minutes, on medium-low, tossing often. Add the garlic, if using, and toss a few times then add the cabbage and carrots and increase the heat to medium-high. Sauté another 4-6 minutes, until the cabbage is softened and glistening.

Add the tomato paste and toss a few times. Pour in the wine, add salt and pepper flakes, and cook for another cook for a few minutes, until the wine evaporates.

 Add the rice and the cinnamon stick and stir a few times, then pour in 1 cup of hot broth and cook, stirring frequently. Add the cherry tomatoes and continue adding broth by the ladle, as the rice absorbs the liquid, until it is almost cooked, about 15 minutes until the rice is al dente.

Remove from the heat. Add pepper and lemon juice, if you like and fold in the cheese, if you like, or serve the cheese separately.  Ttaste to correct the seasoning, finishing with a drizzle of good olive oil and some finely grated lemon juice and zest, if you like.  

Serve immediately.  

NOTE:

Instead of vegetable broth, soak 1/2 cup dried Porcini mushrooms in warm water for 20 minutes.  Chop them finely with scissors and add to the rice with their strained liquid, after the wine has evaporated. Cook the risotto as described, adding boiling water in place of stock as needed. 

The post Lahanoryzo: Cabbage Risotto appeared first on Aglaia's Table οn Kea Cyclades.

Adapted from my Mediterranean Vegetarian Feasts.

PHOTO by Penny De Los Santos

Less known than the Italian Arborio or the Spanish Calasparra and Bomba – all medium grain rice – the red long grains of Camargue are easier to cook.  They don’t require constant stirring and retain their shape and bite beautifully. The recipe is simple, and you can use it as the base to create your own variations with seasonal vegetables, greens and herbs, or with dried fruits and nuts. 

Serves 3-4

1/3 cup olive oil

1 leek thinly sliced, white and tender green parts

1/2 cup chopped dried porcini mushrooms, soaked in warm water for 30 minutes

2 cups red rice, preferably from Camargue

2 1/2  cups boiling vegetable broth or water

Salt

1/2 – 1 teaspoon Maraş pepper or a good pinch of crushed red pepper flakes, to taste

3 cups fresh (or frozen) shelled fava, blanched for 1 minute, drained and peeled (see Note)

1 cup chopped cilantro, or 1/2 cup chopped flat-leaf parsley

Freshly ground black pepper (optional)

1/4 cup toasted pine nuts or coarsely ground walnuts

Extra-virgin olive oil for drizzling

Heat the oil in a thick-bottomed pan.  Add the leeks and sauté, tossing often, for about 6 minutes, or until they soften.  Add the mushrooms, reserving their soaking water, and cook 3 minutes more. Remove the leeks and mushrooms with a slotted spoon and set aside.

Add the rice to the hot oil and sauté for 8 minutes. Pour in 2 cups of broth, the leeks, mushrooms and the mushroom liquid.  Reduce the heat, add salt and pepper and simmer for 15-20 minutes. Check often and add more broth as needed until the rice is al dente. Taste and correct the seasoning, adding black pepper if you like and more salt.

Stir in the fava and cilantro.  Plate the risotto, drizzling extra-virgin olive oil and sprinkling pine nuts over each serving.

NOTE:

If fava is not available, you can use peas or flageolet beans.

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