b'Heat stock in a small saucepan, and keep on a simmer.Once the cabbage is done, add the rice and turn the heat to medium. Stir in thoroughly and continuously for a minute or so to coat the rice, adding a ladle of simmering stock. Stir occasionally until the stock is absorbed.Continue stirring and periodically adding the stock as needed until the rice is tender but firm to the bite - approximately 25 minutes.Turn off the heat but leave the pan on the stove. Add the butter and Parmesan turning the risotto over 4 or 5 times.Serve on warm plates with green vegetables and salad to suit.89'