Risotto con cavolo e risotto con formaggio e noci

I'll post here the recipes for two risotti, i.e. rice italian style. The first recipe is taken from my Piemontese cookbook, whereas the second one is just an easy risotto that I made up.
Risotto con cavoli e brie (Ris e coj, in Piemontese dialect) / Cabbage and brie rice
Finely cut half a big Vidalia onion and saute in 2 tbsp olive oil. Finely cut half a big cabbage and add to the onions. Add salt. Cook for ~10 min. Add 1 lb rice (possibly arborio). Saute for ~2 min, add salt. Add enough warm water to cover the rice ~ 1 inch over the level of the rice, close the pot and cook for ~20 min. Take the lid off and check the status of the rice. If it's almost done, and the water is almost completley adsorbed, add 1/4 cup brie cut into pieces and stir, then let cook for another few minutes, turn off the heat and let rest ~5 min, covered, before serving. If the rice needs to cook longer, add a little bit of boiling water to it and cook with lid on a bit longer. If the rice is already done and you find out you put too much water, take lid off and turn heat on high, stirring, and try to evaporate the water.
Serve this rice with finely cut parseley.

Risotto con formaggio e noci / Cheese and pecan rice
The idea is the same as above. Instead of adding the cabbage, though, just saute the onion and then the rice. Add water and salt as described above. Towards the end add pieces of gorgonzola and provolone cheese, and pieces of pecan nuts. Stir in a little bit of hot milk to melt all the cheese and fluff the rice with it. When all the liquid is adsorbed, turn off the heat, let rest for five minutes and serve with pepper on top.