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  1. Culinary Recipe Ideas and Inspiration

Red Risotto

Red Risotto – - Recipe

Topped with Knorr Professional Demi Glace and Parmesan cheese, this Red Rissoto is the perfect comfort dish for the colder months. 

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Ingredients per serving

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Prepare the Red Cabbage Stock

Make the Risotto

  • Onions, finely chopped 5.0 ea
  • Garlic cloves, minced 10.0 piece
  • Rice, arborio 7.5 cup
  • Italian sausage, spicy, sliced 3.5 lb
  • White wine 5.0 cups

Combine and Finish

  • Parmesan cheese, grated 5.0 cups

Serve

Created by
No Chef Image

Chef Sebastian

 UFS Chef

Topped with Knorr Professional Demi Glace and Parmesan cheese, this Red Rissoto is the perfect comfort dish for the colder months. 

...

Preparation

  1. Prepare the Red Cabbage Stock

    • In a large pot, heat the olive oil over medium heat.
    • Add the chopped red cabbage and cook until it softens and releases its color, about 10-15 minutes. 
    • Add 21 1/4 cups of water and the Knorr Professional Vegetable Liquid Base Concentrate. Bring to a boil, then reduce heat and simmer for 30 minutes. 
    • Strain the cabbage, reserving the red stock. Set aside.  

  2. Cook the Sausage

    • In a separate pan, cook the sliced spicy Italian sausage until browned and cooked through. Set aside. 

  3. Make the Risotto

    • In a large skillet, heat some olive oil over medium heat
    • Add the chopped onions and garlic, cooking until softened.
    • Add the rice and stir to coat with the oil, cooking for about 2 minutes until the rice is slightly translucent. 
    • If using, pour in the white wine and cook until it evaporates. 
    • Begin adding the warm cabbage stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. 
    • Continue this process until the rice is creamy and cooked through, about 18-20 minutes.  

  4. Combine and Finish

    • Stir in the cooked sausage.
    • Add the grated Parmesan cheese and stir until melted and well combined. 
    • Season with salt and pepper to taste. 

  5. Serve

    • Serve the risotto hot, topped with the Knorr Professional Demi Glace and additional Parmesan cheese. 
Created by
No Chef Image

Chef Sebastian

 UFS Chef