Food blogging has provided me with so much inspiration to try new dishes. This tasty risotto was posted almost a year ago by CampariGirl, a long-time blogging friend. This time of the year it seems that the only local fresh vegetables available are all sorts of cabbage, so it is nice to have some good recipes that feature cabbage. With a little bit of sausage and raisins this simple risotto is taken to the next level. Thank you for the recipe, Claudia! Here is my version.

Ingredients

For 2 servings

300 grams (4 cups) shredded savoy cabbage, center veins removed + 2 large leaves to serve

150 grams (3/4 cup) risotto rice such are carnaroli

1 Italian sausage (about 75 grams/3 oz), preferably luganiga, not spicy), taken out of its casing and chopped

60 ml (1/4 cup) dry white wine

2 Tbsp golden raisins

1 small onion, minced

750 ml (3 cups) chicken stock

2 Tbsp olive oil

1 Tbsp butter

freshly grated parmigiano reggiano

salt and freshly ground black pepper

Instructions

Heat 2 tablespoons olive oil in a wide, thick-bottomed pan. Add a minced small onion, season lightly with salt, and stir over medium heat until the onion becomes translucent.

Add the chopped sausage meat.

Stir over medium-high heat until the sausage begins to color.

Make sure the chicken stock is hot.

Add the shredded cabbage.

Stir for a couple of minutes, so that the cabbage will be coated with oil and has wilted slightly.

Now add the rice, and stir until it has been coated with oil.

Add 60 ml of dry white wine. Stir over medium heat until it has been absorbed.

Add a ladle of hot chicken stock. Stir over medium heat until it has been absorbed. Then add another ladle of hot chicken stock. Keep stirring and adding more stock for about 15 minutes.

Add the raisins.

Keep adding stock and stirring until the rice is tender but firm to the bite (al dente).

Add a final ladle of chicken stock, a tablespoon of butter in smaller pieces, and a generous handful (or two) of freshly grated parmigiano.

Turn off the heat. Stir until the butter and cheese have melted and allow the risotto to rest for a couple of minutes. This step is called mantecare. The stock, butter, cheese, and starch from the rice will form a creamy sauce.

Serve the risotto on preheated plates. If you like, you can serve it in a steamed cabbage leaf.

Flashback

This mushroom stuffed quail sous-vide is a great dish for the holidays.