Neapolitan Blue Risotto | Inspired by Napoli Football Colors

A tribute to Naples, its traditions, and its football passion! This creamy risotto uses red cabbage and baking soda for a natural blue color, symbolizing Napoli’s team colors. Finished with burrata, lemon zest, and a touch of smoked paprika, this dish is as bold and unique as the city itself.

Watch the Recipe

About This Dish

Risotto is a cornerstone of Italian cuisine, but this version takes it to a whole new level — quite literally in color! By blending red cabbage and adding a touch of baking soda, the dish transforms into a stunning blue hue, representing Napoli’s football team colors. Finished with creamy burrata and fragrant lemon zest, it’s both a visual spectacle and a flavorful experience.

Ingredients (Serves 2)

Rice:	200 g
Red Cabbage:	130 g
White Onion:	½ medium
Butter:	1 tbsp
Parmigiano Reggiano:	20 g
Cooking Cream:	2 tbsp
Baking Soda:	½ tsp
Fresh Burrata:	For garnish
Lemon Zest & Smoked Paprika:	To finish
Olive Oil & Salt:	To taste

How to Make It

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Step 1: Finely chop onion and shred red cabbage. Heat olive oil in a pan and sauté onion until soft.
Step 2: Add shredded cabbage and cook until tender. Blend with a splash of water to create a smooth puree.
Step 3: Add baking soda to the puree — watch it turn bright blue!
Step 4: Toast the rice in a separate pan with a little oil, then start adding hot water (or stock) gradually, stirring constantly.
Step 5: When rice is almost done, stir in the blue cabbage puree. Cook for a few more minutes to combine flavors.
Step 6: Finish with butter, Parmigiano, and cream for extra creaminess. Adjust salt.
Step 7: Plate the risotto, garnish with fresh burrata, lemon zest, and a sprinkle of smoked paprika. Serve immediately!

Tucci’s Tips

Add baking soda gradually to control the intensity of the blue color.

Always use fresh burrata for the perfect creamy topping.

For extra flavor, use vegetable stock instead of water.

Variations

Dairy-Free: Skip burrata and cream, finish with extra virgin olive oil for a vegan version.
Cheese Lovers: Add a touch of gorgonzola for a bold twist.
Seafood Upgrade: Serve with sautéed prawns for a luxe presentation.

Did You Know?

Historical Fact: Naples has a deep-rooted passion for food and football, often combining culinary creativity with cultural pride — this risotto is a modern twist on that tradition.

Fun Fact: The blue color comes from anthocyanins in red cabbage, which react to alkaline substances like baking soda. Nature’s own color magic!

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Storage & Thank You

Store leftovers in the fridge for up to 1 day in an airtight container. Reheat gently with a splash of water or stock to restore creaminess.

Can it be frozen? Not recommended — risotto loses its texture when frozen.

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