Cabbage-Sausage Risotto
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- ½pound Italian sweet sausage
- ½cup finely chopped onion
- 2cups finely chopped green cabbage
- 4½cups well-flavored chicken or vegetable stock
- 1½cup arborio rice
- 1½cup dry white wine
- 2tablespoons finely slivered sun-dried tomatoes
- Salt and freshly ground black pepper
- 1tablespoon finely minced parsley
- Freshly grated pecorino cheese
Nutritional analysis per serving (4 servings)
688 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 78 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 22 grams protein; 1315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy four-quart saucepan. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork. Saute over medium heat until the sausage has separated into small pieces and starts to brown. Add the onion and cabbage. Gently saute, stirring, until they are translucent.
- Step 2
Bring the stock to a simmer in another saucepan.
- Step 3
Add the rice to the saucepan with the cabbage. Stir and cook for about a minute; then add the wine. When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed. After about 20 minutes the rice should be tender.
- Step 4
Fold in the sun-dried tomatoes, and season to taste with salt and pepper. Stir in the parsley, and serve with grated pecorino on the side.
Private Notes
Comments
I found this recipe to have too much liquid for the amount of rice specified - only used about half of the stock before the rice was done. Didn't taste the tomatoes.
Since I couldn't find gluten-free Italian sausage, I simply used an equivalent amount of ground pork, and I added chopped garlic and some aleppo pepper I had on hand. It was delicious. It is worth repeating that the quantity of stock indicated in risotto recipes is only an approximation. You have to start tasting the rice after 15 minutes and you stop adding liquid when it is al dente.
Delicious--even minus sun-dried tomatoes. Used purple cabbage.
This was good, though in the future I will halve the amount of rice, as some have suggested. I think the sour note that some have picked up on is the sun dried tomatoes. I thought the risotto was delicious up until I added the SDT, I thought it tasted worse after adding them.
We were recently in Venice where a long time local restaurant served risotto dishes. Historically, the Venetians did not cook pasta dishes since years ago wheat was not grown in that region. Risotto was their specialty. Our risotto dish used sausage and, not cabbage, but radicchio. Offering flavor and a warm color. A quick web search offered in Italian offer multiple similar recipes.
Made this originally to recipe: it’s fine. But, I’m a Melbourne so remade it with addition of: 3 cloves of garlic, half fennel, semi-dried tomatoes, 1/4 cup Italian capers and 2 tablespoons of butter right at the end. Also swapped the white wine for champagne. Heavenly!!!
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