Risotto with Savoy Cabbage
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recipe by Simona Gulli
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 582
For this risotto recipe use only the heart of your savoy cabbage. The gorgonzola can be replaced with taleggio cheese. User generated recipes have not been retested by Kenwood.
recipe updated Jun 13, 2023
Ingredients
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- Onion
- 100 g
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- Celery stalk
- 2
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- Carrot
- 200 g
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- Savoy cabbage
- 1
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- Butter
- 30 g
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- Extra virgin olive oil
- 4 tablespoons
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- Carnaroli rice
- 300 g
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- Dry white wine
- 20 ml
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- Vegetable stock
- 800 ml
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- Salt
- 10 g
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- Gorgonzola cheese
- 200 g
Tools
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kCook Multi
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Kcook bowl
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Jug
Step preview
- Assemle the Direct Prep attachment with the fine slicing disc, and turn it to position 2
- Fit max blade to kCook bowl
- Add extra virgin olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 1 min, 140°C, speed 3
- Turn the Direct Prep attachment to position 1
- Slice onion, celery stalk and carrot into the kCook bowl
- Move the Direct Prep attachment to position 2
- Cook with filler cap removed - 4 min, 140°C, speed 4
- Then add carnaroli rice and dry white wine to the kCook bowl
- Cook with filler cap removed - 4 min, 140°C, speed 4
- Then add savoy cabbage to the kCook bowl
- Cook with filler cap removed - 2 min, 140°C, speed 4
- Cook with filler cap removed - 3 min, 140°C, speed 3
- Add vegetable stock and salt to a clean jug
- Transfer content of jug to kCook bowl
- Cook with filler cap removed - 9 min, 98°C, speed 4
- Then add gorgonzola cheese and butter to the kCook bowl
- Stir with filler cap removed until just combined - 1 min, speed 1
- Let rest - 1 min
- Serve