PURPLE CABBAGE RISOTTO

Risotto is an Italian rice dish cooked with any broth until it reaches a creamy consistency. There are various types of risotto which are prepared. But, some ingredients are common which are butter, onion, wine, parmesan cheese etc. In risotto, Arborio rice is used, but in India it is not easily available so you can replace it with Basmati Rice. In Italy, risotto is served in first course but is often served as one-course meal. Risotto is a meal in itself and can be consumed as it is. However you can serve it with some salad or bread.
I have prepared risotto using purple cabbage broth and purple cabbage puree. This is a perfect dinner recipe for my rice loving family. I have used local Kamod Rice which are small in size and gives perfect creamy texture to my risotto.
Some pointers that we should keep in mind, while preparing risotto are that rice should be al dente not fully cooked. Never add all the broth at the same time but add it little by little. Preparing risotto is not hard but it needs patience. Slow cooking makes a perfect risotto.

Preparation time: 10minutes
Cooking time: 30 minutes
Serves: 2 persons

Ingredients:
1/4 cup rice
1 small purple cabbage
1 + 2 tbsp butter
1 onion sliced
2 finely chopped onions
1 tbsp finely chopped garlic
1 tsp black pepper powder
1/4 cup grated cheese
Salt to taste

Method:

1. First for making purple cabbage broth, boil about six cups of water, add salt and half roughly chopped cabbage. Let it simmer for 5-7 minutes thrn turn of the heat and keep aside.
2. For purple cabbage paste, heat one tbsp of butter in pan, add sliced onion and sauté them. Further, add purple cabbage and sauté them, then turn off the heat. Once cool, grind it into a paste.
3. Now heat two tbsp butter and sauté finely chopped onion.
4. Further add garlic and sauté it well.
5. Now add dry rice and sauté them till they turns light brown.
6. Now add purple cabbage broth about 2-3 laddles, make sure the broth is hot. Mix and let it cook on medium to low flame and stir occasionally. Add broth in intervals little by little.
7. Add purple cabbage paste and salt when rice is half cooked. Mix and cook till rice is cooked al dente.
8. Then add black pepper powder and cheese. Mix well by vigorous mixing. This gives an extra creamy texture to our risotto. Then turn off the heat.
9. Serve hot.