• 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

  • salt

  • pepper


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.