Savoy cabbage risotto with brown mushrooms

Ingredients for 4 servings:

• 300 g rice (Arborio)
• 1 onion(s), red, finely chopped
• 1 garlic clove(s), finely chopped
• 30 g butter, more or less as desired
• 1 shot of red wine
• 1.2 liters beef broth, heated
• 350 g mushrooms, brown, cleaned and halved or quartered depending on size
• 200 g savoy cabbage, cut into fine strips
• olive oil
• 80 g Parmesan, grated, more or less to taste
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Sauté the finely chopped onion with the garlic and a little of the butter until translucent, add the rice and sauté briefly, then deglaze with a splash of red wine. Once the red wine has reduced, gradually add the hot beef broth over medium heat, stirring frequently, until the rice reaches the desired creaminess; it should still be slightly firm to the bite. This should take about 20-25 minutes. In the meantime, fry the prepared mushrooms in a pan with a little olive oil until crisp. Once all the liquid has evaporated, add the savoy cabbage strips and sauté briefly. Season with salt and pepper. Add the vegetables to the finished risotto and stir in. Finally, stir in the remaining butter and Parmesan cheese, and season with salt and pepper if desired.