Risotto cake in savoy cabbage coating with balsamic carrots

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in cold water for about 30 minutes. Drain the mushrooms, let them drip off and chop them finely. Peel and finely chop onion, garlic and 1 carrot. Heat clarified butter in a pot. Fry the onion, garlic and carrot over low heat until translucent. Add rice and mushrooms and sauté briefly. Season with salt and pepper.

2. 2

   Gradually add 750 ml broth and wine, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Stir in 30 g butter and parmesan. Clean the cabbage. Place cabbage in boiling water for about 5 minutes, remove the outer leaves. Put the cabbage back into the water and remove a total of 8 leaves. Use the rest of the cabbage for other purposes. Put the detached cabbage leaves back into the boiling water and cook for about 4 minutes. Take them out and let them drip off. Grease a metal bowl (2 litres capacity) and lay out the cabbage leaves so that half of the leaves hang over the edge of the bowl. Pour the risotto into the bowl, fold over the leaves. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for approx. 15 minutes.

3. 3

   Use the rest of the cabbage for other purposes. Put the detached cabbage leaves back into the boiling water and cook for about 4 minutes. Take them out and let them drip off. Grease a metal bowl (2 litres capacity) and lay out the cabbage leaves so that half of the leaves hang over the edge of the bowl. Pour the risotto into the bowl, fold over the leaves. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for approx. 15 minutes. Peel and wash 4 carrots, cut into halves lengthwise and cut into pieces. Melt 20 g butter in a saucepan. Add the carrots, sprinkle sugar on top and allow to caramelize slightly. Add 125 ml stock, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and vinegar. Take the risotto out of the oven, turn it over on a plate and cut it into cake pieces. Arrange cake pieces and carrots on plates, sprinkle with sesame seeds and garnish with thyme

4. 4

   Peel and wash 4 carrots, cut into halves lengthwise and cut into pieces. Melt 20 g butter in a saucepan. Add the carrots, sprinkle sugar on top and allow to caramelize slightly. Add 125 ml stock, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and vinegar. Take the risotto out of the oven, turn it over on a plate and cut it into cake pieces. Arrange cake pieces and carrots on plates, sprinkle with sesame seeds and garnish with thyme

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
510 kcal

CARBS
62 g

FATS
17 g

PROTEINS
17 g