The other day I bought rice on the internet. Tired of going from shop to shop to find the right rice for my risotto, I went on Amazon, and thanks to my BF prime subscription (you get free 2 day shipping) I ordered about 9lb of riso bello arborio rice. When it got home I decided I had to cook it asap, and I knew I wanted something hearty and I also knew I had some savoy cabbage in the fridge that had been there for a while and needed to be cooked. I started thinking and I decided sausage and savoy cabbage should be a pretty good combo.
The next day, we went climbing with a friend and at the end we were starving, so I decided to throw together a dinner for all of us based on the sausage and savoy cabbage rice. it was pretty good thinking! We loved it. I even got a message from my friend the day after saying the rice was great and we (i.e., me) should make some more risotto soon.
Sausage and savoy cabbage risotto
- 4 oz. of arborio rice per person
- 1 cup of broth per person
- 1/2 lb of sausage
- 1 small savoy cabbage (napa cabbage would also work)
- I started out by roasting up some sausage taken out of its encasing in a bit of oil. While the sausage was roasting, I cleaned my savoy cabbage from its tougher leaves, cut it into strips and washed it. I then added the cabbage to the sausage and salted it lightly to help it wilt. When the cabbage was wilted, I added the rice (about 4 oz. per person) and I let it toast for a couple of minutes. When the liquid from the cabbage had been absorbed I started adding beef broth. As with all risotto, you add the broth one ladle at a time, waiting for all the broth to be absorbed before adding a new ladle of broth. To cook your risotto, it should take about 1 cup of broth per 4 oz. of rice and about 20 minutes from when you start adding the broth. Finally, right before serving, I added a generous amount of black pepper.
- Loved it! Need to do this again! Will not invite my friend, so I have one less person to share this risotto with!