My Summer Kitchen, Part 9 ▪︎Risotto with Perennial Cabbage▪︎ ...I’ve had the #Daubenton variety of perennial cabbage in my garden for a few years now. The cuttings have thrived, so it’s time to thin out all those shoots! What could be more natural than letting my love for Italian cuisine guide me, following the motto: Pasta or rice paired with any kind of greens and olive oil always tastes great! I didn’t have any white wine on hand at the moment 🫣, so I resorted to verjus instead, which had been sitting in my pantry for quite some time...😉 Ingredients: 250 g Arborio or other risotto rice, 900 ml vegetable broth, 100 ml white wine or verjus, 50 g chopped onions, 2 chopped garlic cloves, 50 g Grana Padano, 30 g butter, blanched dandelion leaves, salt, pepper... Heat the vegetable broth and keep it hot! Sauté the chopped onions and garlic in a little olive oil until translucent, add the Arborio rice, and stir constantly so nothing burns! Pour in 100 ml of verjus or white wine and stir, stir, stir! Reduce the heat slightly. Once the rice has absorbed the liquid, add 1 ladleful of broth and keep stirring constantly! Whenever the rice has absorbed the liquid, add more broth until all the broth is used up. This takes about 30 minutes; the rice will then be cooked. Reduce the heat, stir in the butter and cheese, mix in the cabbage—and it’s done! By the way, instead of Parmesan, I used a Kurdish hard cheese, which went very well with it! Enjoy the risotto on its own, perhaps with a green salad, or—which also goes wonderfully with it—Pollofino or another type of quickly seared meat... 😋