Carnaroli Rice with stew cabbage
3/4 lb, Carnaroli Rice (the rice typically used in risottos)
1 medium head of Green Cabbage ,
Parmigiano Reggiano, grated
EVOO, S/P, Irish Butter , Chili flakes
Red hot chili for garnish and more
Consider serving with a crisp Southern Italian white wine wine such as a Fiano or Falanghina.. I used an insular Vermentino from Sardinia and it complemented the dish perfectly.