b'52 53RED C ABBAGERISOT TOServes 2 This simple, cost of living conscious dish, is perfect 1 small onion, finely chopped for autumn or winter with its heart-warming and relatively complex taste given the limited 1cm thick piece of pancetta,ingredients. Its easy to make, however for the finely chopped best results you must make the beef stock.3 cloves garlic, finely chopped Heat oven to 200C.1 /2small red cabbage,Put beef bones together with carrots and onions in a shredded (400-450g) large roasting tin. Drizzle with vegetable oil and roast 1L homemade beef stock until brown40 minutes. 300g arborio rice Put everything from the roasting tin into a stockpot together with celery, leek, garlic and a few bay leaves. 20g butter Cover with water and bring to the boil. Skim away any foam as comes to the surface. Keep stock simmering 100g Parmesan cheese for a couple of hours. Strain and let it cool overnight, Beef stock discard any fat that collects on top.1.5kg beef bones Heat some olive oil and butter in a large pan.2 large carrots, roughlyAdd the chopped onion and pancetta and cook over chopped medium heat stirring from time to time until onion becomes a pale gold colour (3-4 minutes) then addHeat stock in a small saucepan, and keep on a simmer.2 onions, roughly chopped garlic and cook for a further minute.Once the cabbage is done, add the rice and turn the vegetable oil Add the shredded cabbage, season and cook for 23heat to medium. Stir in thoroughly and continuously 1 minutes turning it over and over with a wooden spoonfor a minute or so to coat the rice, adding a ladle /2bunch celery, roughlyto coat well with the oil. of simmering stock. Stir occasionally until the stock is chopped absorbed.1 leek, roughly chopped Add just enough water to cover the mixture.Continue stirring and periodically adding the stock as 1 head garlic, cut in halfOnce brought to a boil, turn the heat low, cover andneeded until the rice is tender but firm to the bite - horizontally cook until the cabbage has softened to a creamyapproximately 25 minutes.consistency, approximately an hour. Add more water Bay leaves if needed to prevent the cabbage from sticking to theTurn off the heat but leave the pan on the stove. Add bottom.the butter and Parmesan turning the risotto over 4 or 5 times.Serve on warm plates with green vegetables and salad to suit.'