Risotto with white wine and black cabbage

For 4 people: 300 g rice carnaroli-300 gr of leaves of cabbage-1 onion-1 carrot-1 stalk of celery-1 sprig of Rosemary-1 bay leaf-1 clove of garlic-3 or 4 tablespoons of extra virgin olive oil-1 and .5 Cup dry white wine-salt-pepper

Peel the cabbage leaves 1) eliminating the hardest part of the central coast. Reduce them into strips and stew them in some water and oil. Keep aside the cooking liquid.
2) gently In a saucepan Brown the finely chopped onion, carrot, celery and garlic with a tablespoon of oil and .5 glass of wine.
3) Combine the Rosemary and Bay leaves and season to taste.
4) add rice and cabbage and cook like a normal risotto, pouring ladles the cooking liquid put aside and the glass of wine.
5) turn off the rice al dente, baste it with a little olive oil and let it rest for 2-3 minutes before serving.