8 large, crisp Savoy cabbage leaves
3 medium-sized waxy potatoes
7 oz (200 g) risotto rice (e.g. arborio)
4 fairly thick rashers streaky bacon
3 - 4 sage leaves
1 oz (30 g) butter
1 tbsp oil
5 tbsp grated hard cheese
salt and pepper
3 medium-sized waxy potatoes
7 oz (200 g) risotto rice (e.g. arborio)
4 fairly thick rashers streaky bacon
3 - 4 sage leaves
1 oz (30 g) butter
1 tbsp oil
5 tbsp grated hard cheese
salt and pepper
method
1. Bring a large saucepan two-thirds full of water to the boil with a pinch of salt. Rinse the Savoy cabbage leaves and shred into a chiffonade.
2. Peel the potatoes and dice. Add the cabbage and potatoes to the boiling water and cook fast for 2 minutes.
3. Sprinkle in the rice and cook for about 14 minutes or until it is tender but still has a little bite to it. Drain and leave to cool. This first stage of preparation is best completed several hours in advance; the mixture is easier to handle if chilled in the refrigerator; take it out for about 20 minutes before completing the recipe.
4. Dice the bacon and fry in the hot butter and oil in a large saucepan with the sage leaves for 2-3 minutes while stirring; the bacon should become crisp and brown. Do not allow the butter to burn.
5. Add the rice and vegetable mixture, turn up the heat and fry while stirring and turning for 2-3 minutes to reheat and flavour.
6. Remove from the heat, sprinkle with the grated cheese and serve at once on hot plates.
2. Peel the potatoes and dice. Add the cabbage and potatoes to the boiling water and cook fast for 2 minutes.
3. Sprinkle in the rice and cook for about 14 minutes or until it is tender but still has a little bite to it. Drain and leave to cool. This first stage of preparation is best completed several hours in advance; the mixture is easier to handle if chilled in the refrigerator; take it out for about 20 minutes before completing the recipe.
4. Dice the bacon and fry in the hot butter and oil in a large saucepan with the sage leaves for 2-3 minutes while stirring; the bacon should become crisp and brown. Do not allow the butter to burn.
5. Add the rice and vegetable mixture, turn up the heat and fry while stirring and turning for 2-3 minutes to reheat and flavour.
6. Remove from the heat, sprinkle with the grated cheese and serve at once on hot plates.
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