A delightful twist on the classic risotto, featuring the rich flavors of savoy cabbage and creamy camembert cheese.
Prepare the savoy cabbage by removing the stalk and cutting the leaves into thin strips. Dice the onion finely.
Ensure the cabbage is cut into uniform strips for even cooking.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Add the savoy cabbage and risotto rice to the pot. Sauté for 3 minutes, stirring occasionally.
This step helps to toast the rice, enhancing its flavor.
Pour in the white wine and let it simmer for 2 minutes until mostly absorbed.
Use a dry white wine for the best flavor.
Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
Stirring frequently ensures a creamy texture.
Once the rice is cooked and creamy, stir in the camembert cheese and butter until melted. Season with dill and pepper to taste.
Adding the cheese and butter at the end enhances the creaminess.
Serve the risotto hot, garnished with additional dill if desired.
Serve immediately to enjoy the risotto at its best.
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