Risotto à la Angelo with pointed cabbage and diced ham

Ingredients for 4 servings:

• 350 g risotto rice
• 1 small pointed cabbage, approx. 800 g
• 800 ml beef stock
• 100 g diced ham
• 375 ml white wine, e.g. Pinot Gris or Pinot Blanc
• 125 g butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 53 minutes

Halve the pointed cabbage and remove the stalk. Cut the leaves into strips, then halve these again to make bite-sized pieces. Heat the beef stock and remove from the heat. Heat the pot or pan for the risotto and briefly sauté the rice in the dry pot or pan. Gradually add the hot stock with a ladle, ensuring the rice is always lightly covered. Stir the risotto for 15-20 minutes to prevent it from sticking. Fry the ham cubes in a second large pan. Add the pointed cabbage and sauté until al dente. Then deglaze with the white wine and simmer over low heat. Season with salt and pepper to taste. Add the pointed cabbage to the risotto and fold in. Stir until the risotto is cooked through but still firm in the middle. Slice the chilled butter and stir it into the risotto until it has completely dissolved and the risotto is nice and creamy. Radicchio works as an alternative to the pointed cabbage, and red wine can be used to deglaze the pan. Tip: The risotto is quick and easy to make if cooked in a large frying pan or wok. This saves the constant stirring that is otherwise absolutely necessary in a narrow, tall pot.