Risotto with Bonarda and Orange-Scented Cabbage
Cooks in:
3h + 3h
Levels:
Medium
Serves:
4
List of Ingredients
- 1 half chicken
- 2 of celery stalks
- 1 of carrot
- 1 of onion
- Bay leaf
- Salt
- 1 3/4 C. of Carnaroli rice
- 5 OZ. of white or red cabbage
- 1 PC. of orange
- 1 PC. of shallot
- 1 PC. of Caprino
- Bonarda wine
- Grated Grana Padano cheese
- butter
- Salt
Method
Broth. Place the chicken in a pot with the celery stalks, carrot and onion cut into pieces, and a couple of bay leaves; add at least 2 1/2 quarts of water, bring to a boil and let it cook for a couple of hours on low heat. Finally, strain the broth, skim off the fat, season with salt and return to the stove. You can prepare the broth 1 or 2 days ahead.
Risotto. Thinly slice the cabbage, season with salt and the juice of 1 orange, mix and set aside to marinate. Chop the shallot and brown in a pat of butter, add the rice and toast for a few seconds, then pour in 2 cups of Bonarda wine, allow the wine to absorb completely, then continue cooking gradually adding the boiling chicken broth. When it is cooked, the risotto should be very fluid. Stir in a tablespoon of butter and 2 tablespoons of Grana Padano. Serve with the cabbage, drained, and top with dollops of goat cheese.