Savoy Cabbage Risotto with Pecans
3 tbsp Bacon fat
1 onion, finely chopped
2 cups finely shredded Savoy cabbage
1 ½ cups risotto rice
2 cups dry white wine, such as Soave
2 tsp dried Marjoram
½ cup Pecans, roasted, then chopped
8 cups good-quality chicken stock, kept hot
small handful freshly grated Parmigiano Reggiano
Sea salt and freshly milled black pepper
- Cook first 3 ingredients in a pan until softened.
- Add rice and cook for 3 minutes. Deglaze with wine, and reduce. Add marjoram and pecans. Ladle stock ½ cup at a time, and repeat as it is absorbed. Consistently stir to prevent sticking. Look for a creamy, tender rice kernel.
- Remove the heat after 20 minutes. Add cheese, stir, and serve.