2 teaspoons olive oil
1/4 pound pancetta, finely diced
1 small head (about 1 1/4 pounds) red cabbage, core removed, very thinly sliced
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper to taste
1 cup dry white wine
2 carrots, diced
5 cups chicken or beef stock
3 tablespoons unsalted butter
1 onion, diced
2 cups Bhutanese Red Rice
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped parsley
In a risotto pan set over medium heat, add the olive oil and the pancetta and cook until the pancetta is lightly browned, about 5 minutes. Add the cabbage and garlic, season lightly with salt and pepper and cook, stirring, until the cabbage is wilted. Add 1/2 cup of the wine, cover the pan lower the heat and cook, stirring occasionally, for 20 minutes. Add the carrots to the pan, cover again and cook until carrots are tender, about 15 minutes more. Transfer the vegetables to a bowl and set aside.
Place the stock in a saucepan and heat until just below a simmer. Return the risotto pan to medium heat and melt 2 tablespoons of the butter. Add the onion and cook, stirring, for 2 minutes. Add the rice and cook until the gains are thoroughly coated. Add the remaining 1/2 cups of wine and cook, stirring constantly, until all liquid has evaporated.
Begin adding the stock a cup at a time, stirring constantly and allowing the liquid to evaporate completely before the next addition. After you have added 3 cups, begin checking the rice for doneness; it should be tender with just a bit of crunch. If it is too tough, add more stock and continue to cook until done. When it reaches the desired doneness, add the cabbage mixture and toss gently. Remove pan from heat and add an additional 1/2 cup of stock to the pan along with the cheese, parsley and remaining tablespoon of butter. Mix gently. Season with salt and pepper and serve.