This Savoy Cabbage Risotto with Bacon brings together the comforting creaminess of traditional risotto with the unique texture and flavour of Savoy cabbage. The crispy bacon adds a savoury depth, making it an inexpensive but hearty dish to enjoy with the family. Perfect as a main course or a satisfying side, it's an innovative take on classic risotto that's sure to impress.
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Cabbage in Risotto - Really?
Yes, really! The humble cabbage might not be the first ingredient that springs to mind for a risotto, but rice and cabbage is actually a world-renowned combo. Just look at Korean bokkeumbap, or the beloved stuffed cabbage leaves filled with rice and meat across Europe (like Lithuanian Cabbage Rolls). Savoy cabbage, with its tender leaves and mild flavour, melds beautifully with the creamy texture of risotto.
In my opinion, cabbage is an underrated star in the kitchen - it's nutritious, versatile, and incredibly budget-friendly. So, next time you're reaching for that Arborio rice, grab a head of Savoy cabbage too! And did you know that cabbage is a great replacement for pasta? Yes, that's right! Just try our Cabbage Alfredo!
Ingredients and Substitutes
- brown onion: may be replaced with shallots or even spring onion.
- fennel seeds: if you dislike the taste of fellow, use some caraway or cumin seeds instead. On the other hand, if you love fennel flavour, try our Fennel Risotto With Prawns next!
- garlic clove.
- risotto rice: carnaroli or arborio rice.
- dry white wine.
- vegetable stock or vegetable broth: you may also use chicken stock.
- bacon lardons or pancetta: smoked or unsmoked - you choose.
- Savoy cabbage: this cabbage risotto works well with green cabbage, sweetheart cabbage or even various types of kale. If you have left over, make sure to try our Savoy Cabbage Stir Fry!
- parmesan cheese: or alternatives like Grana Padano or Pecorino Romano.
- creme fraiche: optional, but recommended if you like extra creamy risotto with a slight tang. You may choose to stir in a large tablespoon of unsalted butter instead.
Step-By-Step Method
Step 1: How To Shred Savoy Cabbage For Risotto?
1. Prepare Your Cabbage: Remove any damaged outer leaves and rinse the Savoy cabbage thoroughly under cold water.
2. Cut into Quarters: Using a sharp knife, cut the clean cabbage into quarters through the core.
3. Remove the Core: Slice out the thick inner core of the cabbage from each quarter.
4. Finely Shred: Place a quarter flat side down on a cutting board. Use your sharp knife to slice cabbage into thin, fine shreds. Repeat with the remaining quarters.
5. Ready To Cook: Your finely shredded cabbage is now ready to be used in this risotto dish.
Step 2: Make Creamy Risotto
Heat a tablespoon of oil in a large frying pan. Add the onion and crushed fennel seeds and saute on low heat for 5 minutes until softened.
Increase the heat to medium, add the risotto rice and minced garlic cloves, stir and continue cooking for another minute until the rice turns slightly translucent.
Pour in the white wine and stir the rice quickly until the wine almost evaporates.
One ladle at a time, start adding the stock and stir with a wooden spoon until all the stock is absorbed. Stir continuously. Add another ladle of stock and keep on cooking until you have 1 ladleful of stock left and until your rice is almost cooked (and cooked al dente).
Step 3: Fry Bacon & Savoy Cabbage
In the meantime, in a separate large skillet, fry the bacon lardons until browned and crispy.
Add the finely shredded cabbage, and stir fry over low-medium heat until the cabbage is starting to soften. If your cabbage isn't softening as much as you'd like, add a tablespoon of water and cover pot with with a lid for a minute.
Step 4: Assemble & Serve
Before you add the last ladleful of stock, stir the cabbage and bacon into the rice, then add the stock and cook for a minute until the stock is absorbed.
Take the risotto off the heat, and stir in the creme fraiche and half of the grated parmesan. Season with a little salt and black pepper if needed.
Serve with extra grated cheese on top!
Tips For Creamy Risotto
Here are FOUR pivotal secrets that elevate a basic risotto to a culinary masterpiece.
- Choice of Rice: The foundation of any homemade risotto lies in its heart - the rice. Short-grain rice, specifically Arborio and Carnaroli varieties, is the hero of this creamy rice dish. These grains of rice are stout, starchy, and resilient, designed to endure the cooking time while absorbing the warm stock without losing their shape. Among them, Carnaroli is our go-to kind of rice for achieving the best results.
- Toasting the Rice: Starting the cooking process with toasting the rice in a large pan is a step of paramount importance. This technique seals the grains of rice, protecting their shape and ensuring they have that desirable al dente finish with a slight chew, integral to a beautiful risotto.
- Temperature Control with Warm Stock: Keeping the stock at a low simmer in a separate pan guarantees a steady cooking temperature, allowing the rice to cook evenly.
- Gradual Addition of Stock: The secret to unlocking the rice's starchy potential and achieving that luxurious creamy texture lies in the patience of adding the stock bit by bit.
Read more about making a perfect risotto here.
What To Serve With Risotto With Cabbage?
This Savoy Cabbage Risotto makes a great main course in its own right. You don't need anything but a nice glass of wine with it. A smaller portion of this cabbage risotto also makes a great appetizer!
If you are serving this risotto as a side dish, it works beautifully with pork chops or French Pork Tenderloin. It can also be served with Dill Mustard Chicken or even white fish, like our Panko Crusted Pollock!
More Risotto Recipes To Try Next Time
Savoy Cabbage Risotto With Bacon
Ingredients
- 1 tbsp olive oil
- 1 brown onion finely chopped
- ½ teaspoon fennel seeds crushed
- 1 garlic clove finely chopped
- 140 g (¾ cups) risotto rice
- 150 ml (⅔ cups) dry white wine
- 600 ml (2½ cups) stock hot
- 100 g (3.53 oz) bacon lardons or pancetta
- 200 g (7.05 oz) Savoy cabbage finely shredded
- 30 g (⅓ cups) parmesan cheese finely grated
- 1 tablespoon creme fraiche optional
Instructions
- Heat a tablespoon of oil in a large frying pan. Add the onion and crushed fennel seeds and saute on low heat for 5 minutes until softened.
- Increase the heat to medium, add the risotto rice and garlic, stir and continue cooking for another minute until the rice turns slightly translucent.
- Pour in the white wine and stir the rice quickly until the wine almost evaporates.
- One ladle at a time, start adding the stock and stir until all the stock is absorbed. Stir continuously. Add another ladle of stock and keep on cooking until you have 1 ladleful of stock left and until your rice is almost cooked.
- In the meantime, in a separate frying pan, fry the bacon lardons until browned and crispy.
- Add the finely shredded cabbage, and stir fry over low-medium heat until the cabbage is starting to soften.
- Before you add the last ladleful of stock, stir the cabbage and bacon into the rice, then add the stock and cook for a minute until the stock is absorbed.
- Take the risotto off the heat and stir in the creme fraiche and half of the parmesan.
- Serve with extra parmesan on top!
Nutrition
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