By Nancy Caivano
Risotto with Cabbage and Sausage
6 tbsp olive oil, divided
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 lb Irish Breakfast sausage, casing removed
1 onion, chopped
1 head Savoy cabbage (about 2 lb), finely shredded
6 plum tomatoes, chopped
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped
2 tbsp thyme, finely chopped
Heat 3 tbsp olive oil in a large skillet. Add garlic and cook until garlic just begins to brown. Add sausage, breaking up large pieces. Cook until well browned. Drain off all fat and set aside.
In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, cabbage and tomatoes. Cook until onion is translucent and cabbage is softened. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add sausage.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and thyme. Season with salt and pepper. Serve immediately.
Pasta Risotto and You
- Lime Chicken and Mushroom Pasta
- Pasta with Pork, Broccoli and Almonds
- Risotto with Cabbage and Sausage
- Risotto with Fresh Morels and Apples
- English Scones
This page created June 2000