400 g red cabbage
300 g Carnaroli rice
100 ml dry white wine
100 g CICIONI, diced
40 ml extra virgin olive oil
1 yellow onion
1 sprig of rosemary
Chop the red cabbage into strips and cook in boiling, salted water for around 5 minutes. Drain, reserving the cooking water, and blend with a hand blender.
Slice the onion and sweat it in the oil and salt. Add the rice and stir to coat for about 1 minute, then add the white wine and simmer until reduced. Add two ladles of hot stock, mix and cook over a low heat for 10 minutes.
Add the blended red cabbage and some of the reserved cooking water and continue to cook for another 5 minutes. Turn off the heat and gently mix in 60g CICIONI.
Serve with the remainder of the CICIONI, rosemary and pepper.