courtesy of By Florence FabricantIngredients
2 tablespoons extra-virgin olive oil
1⁄2 pound Italian sweet sausage
1⁄2 cup finely chopped onion
2 cups finely chopped green cabbage
4 1⁄2 cups well-flavored chicken or vegetable stock
1 1⁄2 cup arborio rice
1 1⁄2 cup dry white wine
2 tablespoons finely slivered sun-dried tomatoes
Salt and freshly ground black pepper 1 tablespoon finely minced parsley Freshly grated pecorino cheeseMethod
- Heat the oil in a heavy four-quart saucepan. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork. Saute over medium heat until the sausage has separated into small pieces and starts to brown. Add the onion and cabbage. Gently saute, stirring, until they are translucent.
- Bring the stock to a simmer in another saucepan.
- Add the rice to the saucepan with the cabbage. Stir and cook for about a minute; then add the wine. When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed. After about 20 minutes the rice should be tender.
- Fold in the sun-dried tomatoes, and season to taste with salt and pepper. Stir in the parsley, and serve with grated pecorino on the side.