A traditional Veneto dish.

Serves 6: 1/2 kg cabbage, 300g Sant'Andrea or Ribe- or Carnaroli-type rice, meat stock, a small onion, grated parmesan cheese, salt, freshly-ground pepper, Moletto Extra-virgin olive oil Integrale, knob of butter.
To prepare: Sauté the finely-diced onion in the olive oil. Remove the outer leaves of the cabbage, shred finely and add to the sautéd onion. Add a small amount of water, cover the cabbage and continue cooking. When it is ready, add the rice. Gradually add the meat stock until the rice is done. Season to taste with salt and freshly-ground black pepper. The risotto should have a soft, creamy texture and before serving fold in a knob of butter and generous amount of parmesan cheese.
Recommended wine:
Pinot Grigio Doc Piave