Risotto with Savoy Cabbage and Chicken Sausage

risotto

Oh, wow, having a cold is horrible. It’s been so long since I’ve been sick, that I couldn’t really remember how annoying it is to be under the weather. But, last weekend it all came back to me. It started with a lump in the throat and then the fun continued on from there — fever, chills, stuffed up nose, aches, pains, coughing. Grr! And to top it all off, this cold started while we were on a previously-had-to-be-postponed trip to Seattle to see the Battlestar Galactica exhibit.

Luckily, it’s been about six days now and I think I’ve mostly recovered and ohmygod!, am I sick of canned soup. By the way, you know you’re sick when canned soup sounds good (and you have absolutely no interest in making soup — an endeavor you normally love).

So, here’s to good health! Let’s celebrate with some tasty, creamy risotto!

This was a dish born out of having half a head of savoy cabbage leftover from making lamb cabbage rolls and having no idea whatsoever what to do with that half a cabbage head. Make more cabbage rolls?? It was starting to look like that when I found this recipe online.

This was very good and comforting, with just a bit of heat from the chicken Sicilian-style sausage I used.

Risotto with Savoy Cabbage and Sausage
risotto con verza e salsiccia…Adapted from La Cucina Italiana Magazine
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1/2 Savoy cabbage, cored and thinly sliced
1 small onion, finely chopped
2 chicken Italian sausages, removed from casings
1.5 cups Arborio rice
1/2 cup dry white wine
5 cups lower-sodium chicken broth, heated to a simmer
1/3 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
1/4 cup chopped Italian parsley
Salt and Freshly ground black pepper

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Heat oil in a large pot over medium-low heat. Add cabbage and onion; cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add sausage and stir to combine. Add rice and cook, stirring constantly, for 5 minutes.

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Add wine and 1 cup broth; cook, stirring, until liquid is mostly absorbed, about 7 minutes. Add 1/2 cup more broth and cook, stirring, until mostly absorbed.

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Repeat, adding liquid in 1/2 cupfuls, until rice is tender yet still slightly firm to the bite (you may not use all the broth).

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Stir in the tablespoon butter, most of the parsley and the cheese. Taste. Add a bit more cheese. (Repeat that last step a few more times). Season to taste with salt and pepper and serve immediately, garnishing with the leftover parsley. About 4-5 servings.

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4 Replies to “Risotto with Savoy Cabbage and Chicken Sausage”

  1. LC: Thanks! I don’t really cook with cabbage much at all, so I was very excited when this turned out! 🙂

  2. I saw your risotto on Culinate and just had to have a closer look as it looks lovely and creamy! And perfect if you’re recovering from a cold!

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