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Directions
Blanch the whole cabbage head in boiling water for about 7 minutes to loosen the leaves. Shock the cabbage head in ice cold water, then cut off the stem, separate the leaves and remove the tough ribs. Pat the leaves dry and reserve. Start making the risotto by sweating the minced onions in olive oil until translucent. Add the arborio rice and coat well with the oil. Start adding the hot stock one ladle at a time, stirring, and waiting until the stock is absorbed before adding more. When the risotto is half cooked, add the saffron dissolved in a ladleful of stock, and the diced cooked duck. Continue adding stock and stirring until the risotto is smooth and creamy with an al dente consistency. When the desired consistency is acquired, mix in 2 tablespoons of butter, ½ cup of Parmesan cheese and a pinch of nutmeg. Add salt and pepper to taste. Spread out the risotto to cool.
Preheat the oven to 350 degrees F. Grease a baking dish with 2 tablespoons of butter. Fill each cabbage leaf with some of the cool risotto and wrap to form a round bundle. Place the bundles, seam side down, close together in the baking dish. Pour the remaining stock over the bundles and sprinkle with Parmesan cheese. Bake for 30 minutes, or until lightly brown. Serve immediately.
This hearty meal calls for a bold Texas wine such as Cabernet Sauvignon. |
