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Risotto Viola
(Violet Risotto)
Serves: 4


300 gr. rice, carnaroli, Vialone Nano, Arborio 8 shrimps, with head;
150 gr. red cabbage leaves cut in small pcs. –peeled and deveined
3 Tbsp. onions, finely chopped 1 Tsp. parsley, chopped
3+3 Tbsp. EVOO 1 clove garlic, minced
½ cup or 125 ml. white wine 2 Tbsp. EVOO
1.5 Liters or 6 cups vegetable broth White wine
3 Tbsp. unsalted butter
4 Tbsp grated cheese of
— Parmigiano or Padano or choice


1. Place red cabbage in a food processor with 3 tablespoons of Evoo. Turn on the processor
and add a little water and process until the cabbage resembles a paste. Set aside.

Method for Garnish:

2. In a frying pan over medium high heat, add 2 tablespoons of Evoo, and chopped parsley, sauté until
Onions begin to fry. Add the garlic and shrimp and sauté. Sprinkle with white wine. Set aside to be used as garnish.

3. In a separate frying pan, over medium high heat, add 2 tablespoons of Evoo, then add the sliced
cabbage and cook for an additional 2 minutes. Add the white vinegar, ½ cup of water and cook on low heat until the cabbage is soft. Adjust to personal taste with salt and pepper. Set aside to use for topping of risotto.

4. In a pot over medium high heat add 3 tablespoons of onions, cook until translucent, 4-5 minutes,
then add rice and cook for 2-3 minutes. Add white wine and let evaporate.

5. Add cabbage paste and broth to cover rice, bring to a boil, add salt and pepper, and cook until rice is
ready, gradually adding broth as needed until the rice is cooked, about 17-18 minutes. Remove from
stove and add butter and grated cheese, mix well to a creamy consistency. Adjust to personal taste with salt and pepper.

6. To Serve: Divide the risotto evenly amongst 4 dishes and place 2 shrimps on top of each dish
before serving.

EVOO = Extra Virgin Olive Oil
Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.