Modern twists on time-honoured favourites.
Risotto with sausage, cabbage and parmesan
What you need
- [ ] 320 g Vialone Nano Risotto rice
- [ ] 100 g butter
- [ ] 1 l hot vegetable stock
- [ ] 200 g grated Parmesan
- [ ] 200 g sausages
- [ ] 4 large leaves of cabbage
- [ ] 1 glass of white wine
- [ ] salt and pepper
Proposed by: Romano and Francesco Belfiore
How to prepare:
Sausage, cabbage and parmesan Risotto: chop the sausages and cook in a heavy bottomed saucepan. Add the white wine and simmer until evaporated. Add the risotto and pour in all the vegetable stock.
Cook for 16 minutes stirring occasionally. Season to taste. Remove the risotto from heat and stir in 150 g of Parmesan and butter. Blanch the cabbage leaves for two minutes.
Serve the risotto with sausage, cabbage and parmesan and garnish with the remaining Parmesan.