Risotto verza e salsiccia

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Risotto verza e salsiccia
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it de fr es br
  • Gluten Free
  • Difficulty: Average
  • Prep time: 15 min
  • Cook time: 45 min
  • Serving: 4

PRESENTATION

Risotto with cabbage and sausage is just one of those dishes that really makes winter nights feel cozier. Seriously good. In Lombardy and Piedmont, folks turn to this hearty risotto when the cold sets in, using the tender leaves of local cabbage and the rich flavor of Italian sausage. And you know what? What sets risotto with cabbage and sausage apart is how it uses even the tougher outer cabbage leaves to make a moist, super flavorful broth. Nothing goes to waste—giving you a double hit of that deep, earthy taste. And the sausage? Brings a savory kick that works perfectly with the creamy rice, so every bite is comforting and really really tasty.

This is the kind of comfort food recipe you'll find bubbling away in Northern Italian kitchens, showing off that cool mix of tradition and resourcefulness. Plus, people here often switch things up with their own spin, adding different types of sausages or trying out red cabbage for a pop of color. No matter the version, cabbage and sausage risotto keeps its classic silky texture and that warm, filling vibe—making it a favorite at the table. Really.

You’ll often see this as a real one-pot meal for weeknight dinners, as it brings together everything you want—rich, savory flavors, some veggies, and that main Northern Italian rice all in one pot. Pretty much. This dish feels special yet fits into any easy risotto recipe lineup because it uses basic, affordable ingredients in a really creative way. So here's the thing, from using leftover cabbage leaves in the broth to trying out risotto variations with different add-ins, there’s a lot of room to make it your own and have fun with what’s on hand. That’s a big part of why sausage and cabbage risotto sticks around: it’s golden, full of flavor, and never gets old, no matter the twist you put on it. Whether you're enjoying it on a chilly night or sharing it with friends, this dish brings a taste of Northern Italy to your table in the most comforting way.

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INGREDIENTS

Rice 1 ½ cup (320 g) - for risottos
Verza (savoy cabbage) 1.5 lbs (700 g) - (to be cleaned)
Sausage 7.1 oz (200 g) - (type luganega)
Yellow onions 1
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
For Creaming
Parmigiano Reggiano PDO cheese 2 oz (60 g) - (to grate)
Butter 3 tbsp (40 g)
Preparation

How to prepare Risotto verza e salsiccia

To prepare the cabbage and sausage risotto, first make the broth that you will use to cook the rice: remove the outer leaves of the cabbage 1 and place them in a pot full of water 2 along with half an onion 3, then bring to a boil over medium heat.

Cut the rest of the cabbage into strips 4, then dice the other half of the onion finely 5. Add the onion to a saucepan where you have heated some oil 6.

When the onion is golden, add the cabbage strips 7 and stew over medium-high heat for a few minutes 8. Once softened, remove the cabbage from the saucepan 9 and set it aside.

Now remove the casing from the sausage and crumble it with your hands 10. Place the sausage in the same saucepan where you stewed the cabbage 11 and brown it over high heat for a few minutes, stirring frequently 12.

Remove the browned sausage from the pan 13 and set it aside, then deglaze the bottom with a ladle of hot broth 14 and pour the obtained liquid into the pot with the broth to further flavor it 15.

At this point, heat a little oil in the same saucepan and toast the rice for a couple of minutes 16, then deglaze with a ladle of broth 17 and add the stewed cabbage, keeping some aside for decoration 18.

Continue cooking the rice by adding one ladle of broth at a time, ensuring the previous is always absorbed 19. Season with salt and pepper 20. At the end of cooking, add the sausage, keeping some aside for decoration 21.

Turn off the heat and cream with butter 22 and grated Parmigiano Reggiano PDO 23, then mix well to combine 34.

Plate and garnish with the cabbage 25 and sausage set aside 26. Serve your cabbage and sausage risotto immediately 27!

Storage

Cabbage and sausage risotto can be stored in the refrigerator for 2 days in an airtight container.

Tip

For a stronger flavor, you can cream the cabbage and sausage risotto with a cheese like casera or taleggio instead of Parmigiano Reggiano PDO!

For the translation of some texts, artificial intelligence tools may have been used.
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