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... or the cabbage. Beautiful, long, slender, wiry, but so fragile, full-bodied and velvety, embroidery, almost lace, turgid, smooth and soft, almost lazy, but cute and funny, the beginning of winter. Low in calories, rich in vitamin C, iron, calcium, potassium. There I made a risotto, what else? I was running, someone was hungry, hungry, and so I am not been thinking about why and how to. I was at home on my jar of orange dust (thanks Alex!), So I embellished the dish. The risotto I did as learned in recent months, with no fat, no oil or butter. Taking the first steam and then passed to 2 shallots mixer until a creamy sauce. Rice I roasted in a pan, pour a drop of white wine vinegar, and slowly cooked with shallots broth to which I added the chopped cabbage and salt. Halfway through the cooking I added cream and scallions at the end of cooking I sprinkled with orange powder, pepper and stir in a bit 'of Parmesan cheese. I assure you, try to cook this dish as well. You will see that the rice sa rice, rice and good not only for seasoning. Oh yeah, the rice, if you choose it good. I did it with rice vialone nano Grumolo of Abbadesse , Slow Food. I remind Identity Golose that part Sunday, great idea Paolo Marchi ! Good weekend!
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