Black cabbage and sausage risotto

My cuisine is seasonal cuisine. You know what's new, some would say. In fact, nothing new, as I often repeat for everything vegetal I rely on the family garden and, if on the one hand it is a luxury of which I am well aware, on the other this deprives me of some vegetables that are inevitably missing from the list. But just point it out to the home farmer and, tac, they will appear the following year! (I open a direct parenthesis to my mother who passes by here often: but can you tell dad to look for the seeds for the kale?! sorry for the private use of public transport but I've been thinking about it for a while but I forgot to tell you 😉

Black cabbage has been part of the garden for about twenty years now, since the grumpy Bigazzi raged on TV at lunchtime talking about ribollita and Tuscan cuisine. Yes, we watched it in my house The cook's test while at the table. Television, lunch and the chef's test some would say “horror!” I can safely say that for me it was a great school as well as being a starting point for conversations and insights when the internet was still for a few.
Naturally we began to cook black cabbage following the great Tuscan classics, then little by little it became part of daily and vaguely experimental cuisine. Today the black cabbage is finished in a pesto to season a risotto and, although it might seem self-referential, I assure you that it is delicious. Also thanks to the rice I used, a top quality Carnaroli and the fat and tasty sausage from my trusted butcher. Three ingredients and little else, the result will be a dish worthy of a king. Trust me.

Black cabbage and sausage risotto

180 g of Carnaroli rice (I Riserva San Massimo)
10 large leaves of kale
2 fresh sausages
1/2 clove of garlic
extra virgin olive oil to taste
3 tablespoons of grated Parmigiano Reggiano
500 ml of vegetable broth

(For 2 people) Peel the black cabbage to remove the central rib and wash it well. Heat a little oil in a pan together with the garlic, add the cabbage leaves and sauté until tender (add a little water if necessary).
Place the cabbage in the glass of the immersion blender together with the garlic clove and a pinch of salt, add plenty of oil and create a smooth cream.
Remove the sausages from the casing and crumble them with your fingers, brown them in a pan, breaking them further with a fork. Keep aside.
Place the rice in a saucepan with a spoonful of oil and toast it over medium heat, then add hot vegetable broth and cook the risotto, stirring as little as possible to avoid the starch escaping. Once halfway through cooking, add the black cabbage pesto.

When the rice is cooked, remove the saucepan from the heat and proceed with the creaming, adding the crumbs of browned sausages (keep aside a couple of spoons to decorate the dishes) and the grated Parmigiano Reggiano. Mix well to allow the starch to escape. Serve immediately with the sausage crumble as a garnish.


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