Ingredienti
- 300 g Arborio Berneri rice
- 16 cabbage leaves
- 100 ml of white wine
- 1 liter of vegetable broth
- 1 clove of garlic
- 180 g of fresh cleaned porcini mushrooms
- 60 g butter in total
- Grated Parmigiano Reggiano to taste.
- Salt and Pepper To Taste
- Extra virgin olive oil to taste
Preparation
To prepare Cabbage rolls stuffed with rice and porcini mushrooms, first, blanch the outermost and largest leaves of the cabbage for a few minutes in salted water, then drain them and soak them in cold water to stop the cooking. Drain them again and dry them with a cloth.
Now cut the cleaned fresh porcini mushrooms into chunks and slices and brown them with a drizzle of oil and a clove of garlic.
Now put a drizzle of oil in a saucepan and when it is hot, add the rice and toast it for a few minutes. Add the white wine and let it evaporate, stirring until the wine has evaporated completely. Now continue cooking your rice by continuously adding hot broth little by little as it dries.
Halfway through cooking, add the sautéed porcini mushrooms, season with salt and pepper and bring your risotto to finish cooking.
Now stir the rice with the heat off, adding the butter and the grated Parmigiano Reggiano, and mix.
It will take about 16 minutes to cook the risotto.
Let your rice rest and let it cool slightly.
At this point, create your cabbage rolls.
Using a knife, remove the hardest central part of the cabbage leaf, then distribute a little risotto on each leaf and roll it up, closing the leaf on itself as much as possible so as to “seal” the cabbage leaves as much as possible. your rolls.
Now place your rolls in a greased baking dish, sprinkle them with grated Parmigiano Reggiano and flakes of butter then let them gratinate in the oven until they are golden.
Enjoy your meal!
