My grocery shopping list is usually built around sales at New Seasons and the need to use up ingredients from past menus. I had a large bag of shredded cabbage that needed a use, so I looked up recipes on CooksIllustrated.com (my new obsession) and found Risotto with Cabbage & Country Ham.
|Start olive oil over med-high heat, add diced onion & 4 oz prosciutto (or similar cured ham) and lower heat to medium. Cook until onion has softened.|
|Add shredded cabbage and cover. Stirring occasionally, continue to cook until soft and starting to brown.|
|Add 2 cups of arborio rice and watered-down chicken broth. Let rice absorb liquid.|
|My favorite part! Add the 1/2 cup grated parmesan. Fold in and season with salt and a little pepper.|
|Serve hot with additional parmesan for flavor.|
I'm a big fan of cabbage but I got a few weird looks when I said I was making risotto with cabbage in it. Honestly, you can barely taste it. It does add a little extra texture, but not in a bad way. I am having the leftovers for lunch and couldn't be more excited. Now that I've gotten over my little fear, I think it's time to move on to my favorite risotto: mushroom.