Creamy and mouthwatering, this winter first revisited by Antonino Cannavacciuolo is perfect for stocking up on energy on cold days. Here is the author's recipe.

Ingredients

SERVINGS FOR 4 PEOPLE

320 g of carnaroli rice
8 cabbage leaves
8 walnuts
80 g grated Parmigiano Reggiano cheese
60 g of sweet Gorgonzola cheese
30 ml white wine
40 g butter
800 ml chicken stock
salt to taste
pepper to taste
powdered sugar to taste
chervil to taste
50 ml extra-virgin olive oil

Procedure

In a saucepan, toast the rice, add a pinch of salt and douse with white wine. Let the wine evaporate and pour in the chicken stock. Continue cooking.

After about 10 minutes, add 4 cabbage leaves previously cut into strips and stew.

When rice is cooked, remove from heat and cream with butter, Parmigiano and some of the gorgonzola; incorporate 6 walnuts, finish with oil and adjust salt and pepper.

Separately, blanch the remaining 4 cabbage leaves, cool them in ice water and ice and dry them with paper towels. Place them on a baking sheet with parchment paper, sprinkle with powdered sugar and dry in a 90° oven for 30 minutes.

Plating

In the center of a flat plate place a leaf of dried savoy cabbage, lay the rice on top and decorate with gorgonzola cheese cut into thin strips, half a walnut kernel and a tuft of chervil.

Find all the chef's recipes here

Cover photo: @Stefano Fusaro