Fermented Cabbage and Wild Mushroom Risotto
This risotto combines the comforting richness of traditional Italian risotto with the zesty complexity of fermented cabbage. The addition of wild mushrooms provides an earthy depth, making this dish perfect for a winter evening. Serve with a crisp white wine to balance the flavors.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons extra-virgin olive oil
- 1 cup wild mushrooms, sliced
- 1 cup fermented cabbage, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock, warmed
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Method
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the wild mushrooms to the pan and cook until they begin to brown, about 4 minutes.
- Stir in the Arborio rice and cook, stirring often, until the rice is lightly toasted, about 2 minutes.
- Pour in the white wine, stirring constantly until most of the liquid has been absorbed.
- Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the fermented cabbage and cook for an additional 2 minutes to heat through.
- Remove from heat, add the Parmesan cheese and butter, and stir until well combined. Season with flaky sea salt and black pepper to taste.
- Serve immediately, garnished with fresh parsley.