Are you ready to elevate your culinary repertoire with a dish that's both comforting and surprisingly sophisticated? Introducing the Risotto Savoy Cabbage Cake—a delightful Italian creation that transforms the classic creamy risotto into a stunning cake that's perfect for any occasion! With its rich flavors and unique presentation, this dish will not only impress your guests but also make them curious about your cooking skills. Dive into this recipe and discover how to create a savory masterpiece that’s sure to become a family favorite!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 head Savoy cabbage, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 eggs
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop 1/2 head of Savoy cabbage, dice 1 onion, and mince 2 cloves of garlic. Grate 1/2 cup of Parmesan cheese and set aside.
- In a medium saucepan, bring 4 cups of vegetable broth to a simmer over medium heat. Keep it warm on the stove while you prepare the risotto.
- In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic to the onions and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Stir in the chopped Savoy cabbage and cook for about 5-7 minutes, until the cabbage has wilted and softened.
- Add 1 cup of Arborio rice to the skillet, stirring to coat the rice with the oil and vegetables. Toast the rice for about 2 minutes until it becomes slightly translucent.
- Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously and allow the liquid to be absorbed before adding the next ladle. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, remove the skillet from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- In a separate bowl, beat 2 eggs and then fold them into the risotto mixture until well combined.
- Preheat your oven to 350°F (175°C). Grease a round cake pan or springform pan with olive oil.
- Pour the risotto mixture into the prepared cake pan, spreading it evenly. Smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and set.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes before slicing.
- Serve warm or at room temperature, garnished with additional Parmesan cheese or fresh herbs if desired.
Tips
- Prep Ahead: To save time, chop your Savoy cabbage, onion, and garlic in advance. This will streamline the cooking process and keep you organized in the kitchen.
- Use Fresh Ingredients: Fresh Savoy cabbage and high-quality Parmesan cheese will enhance the flavor of your dish. Don’t hesitate to splurge a little for a more authentic taste!
- Stir Constantly: When adding the vegetable broth, be sure to stir continuously. This technique helps release the starches from the Arborio rice, giving your risotto that signature creamy texture.
- Monitor the Baking Time: Keep an eye on the risotto cake as it bakes. Ovens can vary, so check for a golden top and a firm center to ensure it’s cooked perfectly.
- Experiment with Add-ins: Feel free to customize your risotto cake by adding ingredients like sautéed mushrooms, spinach, or herbs for an extra flavor boost!
- Serve with Style: For an elegant presentation, garnish your slices with a sprinkle of extra Parmesan cheese or fresh herbs like parsley or basil before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 60mg
