PARTNERS
PARTRIDGE AND SAVOY CABBAGE RISOTTO
Ingredients
G 320 rice
mL 600 water
G 350 savoy cabbage
G 50 extra virgin olive oil
N 2 partridges
N 1 red tomato
N 1 pinch black pepper
Salt to taste
Preparation
- Cut the partridge into approx. 2cm pieces.
- Wash and cut the cabbage into thin strips.
- Make a concasse, briefly blanching the tomato in boiling water after scoring an X on its
- bottom with a knife. After removing the seeds, peel it before cutting it into small pieces.
- Place a pan with the water on the hob and, once boiled, add the rice.
- Halfway through cooking, add the partridge, cabbage and season with salt.
- Once removed from the heat, add the oil and pepper, mixing well.
- Serve the rice by adding the concasse seasoned beforehand with oil and salt.
Video Gallery
Other
ChefIlenia Rossi
Wine CouplingButtafuoco dell'Oltrepò Pavese DOC
Other Info Kcal 715* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
