Risotto Alla Valtellinese
|Short grain rice||500 Gram|
|Red kidney bean||1 Cup (16 tbs) (Rajma)|
|Shredded cabbage||2 Cup (32 tbs)|
|Cheese||50 Gram, grated|
|Flavored butter||50 Gram|
|Salt||1 Teaspoon (Leveled)|
|Finely chopped sage leaves/Finely chopped parsley||1 Tablespoon|
|Vegetable stock||4 Cup (64 tbs)|
1. Soak red kidney beans overnight in lukewarm water. Next day boil them in some soaking water until tender.
2. Soak cabbage for 5 minutes in hot water and drain.
3. Boil vegetable stock, add rice, cook for 5 minutes and add shredded cabbage and salt. Cook for another 15 minutes and drain well. Toss half the cheese and turn out onto a large serving plate.
4. Arrange the beans around the rice and cabbage. Pour the melted butter over the dish, sprinkle cheese, parsley or sage and serve immediately.