This risotto tastes a bit like a savory rice pudding. Since finding brown Jasmine rice, we have pretty much abandoned white rice. Except for this dish. It is easy, quick and comforting and I don’t mess with a good thing.
The original recipe was given to me by secretary of the language school I worked at in Italy. I was complaining that I was bored with my own food and wanted something new but not fussy to make. I remember her explaining this rice dish to me in the simplest way possible since my Italian was not good. ‘Riso, uovo, mozzarella, burro, basta.’ It was almost a poem and the resulting dish was too. I then added the lemon and cabbage which I think horrified her. Sorry Ester!
Serves 2 at least
Two cups of Arborio rice
Half the head of small white cabbage, shredded thinly
2 eggs beaten
A ball of mozzarella pulled into small pieces (makes about a cup)
Two tablespoons of butter
The juice of half a large lemon
Salt and pepper
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