Risotto con la Verza

Name: Risotto con la Verza
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 3 tablespoons grated parmesan; 125 ml (4 fl oz/½ cup) white wine; 30 g (1 oz) butter; 225 g (8 oz) risotto rice; 1.5 litres (52 fl oz/6 cups) hot vegetable broth; 750 g (1 lb 10 oz) cabbage, trimmed, core & outer leaves removed, thinly sliced; 750 g (1 lb 10 oz) cabbage, trimmed, core & outer leaves removed, thinly sliced; 1 white onion, chopped; 1 or 2 sausages (200 g/7 oz total), skinned & crumbled; 4 tablespoons olive oil

Risotto with Cabbage

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Venezia

By Tessa Kiros

Published 2008

About

The sausages here need to be pork ones like the Italian salsiccia that you can remove the casings from & then crumble the sausage meat. Make sure your broth is salted or then check the risotto well for seasoning, as there is a lot of cabbage added. I used savoy here – the cabbage can also be made as a side dish.

Ingredients

4 tablespoons olive oil
1 white onion, chopped
1 or 2 sausages

Europe
Italy
Dinner
Mediterranean

Method

____Heat the oil in a wide heavy-based saucepan or deep frying pan that has a lid. Sauté the onion until softened, then add the sausage meat & cook until pale golden. Add the cabbage & some salt, then stir everything together, put the lid on & let it cook down, making sure nothing is sticking. Add 250 m