2 tbsp unsalted butter 3 tbsp extra virgin olive oil

1 onion, chopped

3/4 lb savoy cabbage, cored and thinly sliced

salt and freshly ground black pepper

4 1/2 cups light homemade chicken broth, or 2 cups low-sodium chicken broth mixed with 2 1/2 cups water

1 1/2 cups arborio rice

1/2 cup dry white wine

1/4 teaspoon grated lemon zest, or more to taste

2 tbsp minced Italian parsley

1/4 cup freshly grated Parmesan cheese

Heat butter and 2 tablespoons olive oil in a large saucepan over moderate heat.  Add onion and saute until soft and sweet, about 10 minutes.  Add cabbage, season with salt and pepper, and toss to coat with seasonings.  Cover and cook until cabbage is tender, about 15 minutes.  Check occasionally to make sure it is not burning:  adjust heat accordingly.  Bring broth-water mixture to a simmer in a saucepan and adjust heat to keep it barely simmering.  Uncover pot with cabbage and raise heat to moderately high.  Add rice and cook, stirring, until wine is absorbed.  Begin adding hot broth 1/2 cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more.  Adjust heat so that mixture simmers gently, not vigorously.  It should take 20 to 22 minutes for the rice to become al dente-firm to the tooth but with no hard core.  The mixture should be creamy-neither soupy nor stiff.  You may not need all the liquid;  if you need a little more, use boiling water.  When rice is done, add remaining tablespoon olive oil, 1/4 teaspoon lemon zest, the parsley and the cheese.  Stir vigorously, then taste and adjust seasoning.  You may want to add a little more lemon zest,  but the lemon flavor should be subtle.  Divide risotto among 4 warm bowls.

from "Fresh From the Farmer's Market" by Janet Fletcher