Ingredients for
4 people

  • Carnaroli rice200 g

  • Curly savoy400 g

  • Butter40 g

  • Fontina150 g

  • Shallot1/2

  • Extra virgin olive oil40 g

  • White wine50 g

  • Vegetable broth nut1

  • saltEnough

  • water860 g

Preparation Savoy cabbage and fontina with bimby

  • Cut 400 g of cabbage into thin strips, wash it and place it in the basket and in the bell of the Varoma.
  • Pour 500 g of water into the mixing bowl, whip up the basket and Varoma, cook 20 minutes for Varoma Vel 1 and set aside.
  • Rinse the jug, cut 150 g of fontina in cubes and put in the jug, chop 10 seconds Vel 8 and set aside.
  • Put ½ scallion in the bowl and blend 5 seconds Vel 9, add 40 g of extra virgin olive oil and stew 5 minutes 100 ° C Vel 1.
  • Whip the butterfly and add 200 g of Carnaroli rice. Toast 3 minutes 100 ° C Anti-clockwise Vel Soft. Pour 50 g of white wine from the hole in the lid and pour 5 minutes of Temp Varoma Anti-clockwise Vel Soft.
  • Add 360 g of water, the cabbage kept aside, a vegetable stock cube, the salt and cook the rice for the time indicated on the package 100 ° C Anti-clockwise Vel 1. Check the cooking of the rice and prolong it if necessary.
  • Add the Fontina held aside, 40 g of cold butter and stir 1 minute Anti-clockwise Vel Soft.
  • Season with salt and serve.

    Variante Savoy and Fontina risotto with bimby

    You can leave four whole cabbage leaves, cook them with Varoma with the cut ones and use them as a "container" to serve the risotto in a scenographic way.