Sausage and savoy cabbage risotto

Ingredients

For 1 serving

• Carnaroli rice75 g
• Italian sausage70 g
• Savoy cabbage150 g
• Onion30 g
• Beef broth400 ml
• Extra virgin olive oil5 g
• Grana Padano10 g
• Red wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: October – March

Method

1. Heat the meat stock in a small pan and keep it hot over the lowest heat. Remove the outer leaves and core of the savoy cabbage and cut the leaves into thin strips; peel and chop the onion. Remove the skin from the sausage and crumble it.
2. Heat the olive oil in a saucepan over medium heat and brown the sausage for 4–5 minutes, until golden.
3. Add the onion and cabbage with a pinch of salt, cover and sweat for 5 minutes, stirring now and then, until the cabbage has wilted.
4. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the red wine and let it evaporate.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt.
6. Off the heat, stir in the grated Grana Padano, rest for a minute and finish with a grind of black pepper.