Red cabbage and apple risotto with chicken sausage

Ingredients

For 1 serving

• Carnaroli rice70 g
• Red cabbage120 g
• Apple0.5
• Chicken frankfurters2
• Red onion30 g
• Vegetable broth400 ml
• Apple cider vinegar10 ml
• Extra virgin olive oil8 g
• Fennel seeds1 g
• Saltto taste

Contains: celery,

In season: October – February

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Core the red cabbage and slice it thinly; peel and thinly slice the red onion. Wash the apple, core it and dice it into pieces of about 1 cm; slice the chicken frankfurters into rounds.
2. Heat the olive oil in a saucepan over medium heat and sweat the cabbage and onion with the fennel seeds and a pinch of salt for 6 minutes, stirring, until wilted.
3. Deglaze with the cider vinegar and let it evaporate for a minute, then add the rice and toast it for 2 minutes, stirring.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the apple halfway through. It is ready when the rice is al dente, creamy and a deep purple; adjust the salt.
5. In the last few minutes brown the frankfurters in a dry non-stick pan over medium heat for 3–4 minutes, until golden; serve them on the risotto.