Risotto with black cabbage, sausage and hazelnuts
The risotto with black cabbage, sausage, and hazelnuts is a creamy and enveloping first course, ideal for warming up autumn evenings! Perfect for a family Sunday lunch, this risotto is an explosion of rustic and genuine flavors. Discover our recipe now to prepare a delicious **risotto with black cabbage** and surprise your guests with a rich and flavorful dish. Don't miss the opportunity to bring an explosion of taste to the table with this **sausage and hazelnut risotto**!
Dietary Information
Servings:
- 1
To prepare the risotto with black cabbage, sausage and hazelnuts, first clean the black cabbage and cut it into strips 1 . Immerse the black cabbage in a pot of boiling salted water 2 and cook for about 6-7 minutes, or until tender 3 .
- 2
Remove the black cabbage and put it in a bowl with ice water 4 , taking care to keep the cooking water warm, which you will need to wet the rice. Drain the black cabbage and transfer it to a jug, then blend with an immersion blender 5 to obtain a cream 6 ; if necessary you can add very little water. Set aside.
- 3
Pour the hazelnuts into an already hot pan 7 and toast them over medium-low heat, stirring often, for about 8-10 minutes 8 . Once toasted, remove the pan from the heat and let it cool, then cut them in half 9 .
- 4
In the same pan, heat a drizzle of oil 10 and add the chopped sausage 11 , then brown it by crushing with a spoon to crumble it 12 .
- 5
When it is well browned 13 , remove the sausage from the pan leaving the cooking juices inside and transfer it to absorbent paper 14 . Set aside and finely chop the shallot 15 .
- 6
Heat another drizzle of oil in the same pan, add the shallot 16 and salt immediately 17 . Stew over low heat until it becomes transparent 18 , then remove the shallot from the pan and set it aside.
- 7
Pour the rice into the same pan 19 and toast it for about 5 minutes, stirring constantly, then deglaze with the red wine 20 . After the alcohol has evaporated, add the shallot 21 .
- 8
Cook the rice by adding a ladle at a time of the cooking water of the black cabbage which you have kept warm in the meantime, always waiting for the liquid to be absorbed before pouring the next 22 . Season with salt. 5 minutes before the end of cooking the rice, add the black cabbage cream and mix well 23 . Finish cooking the rice, then turn off the heat and add two thirds of the sausage 24 .
- 9
Mantecate with the oil 25 and the grated Grana Padano DOP 26 , then mix well 27 .
- 10
Plate the risotto garnishing with tufts of stracciatella 28 , the remaining sausage 29 and the toasted hazelnuts. Your risotto with black cabbage, sausage and hazelnuts is ready to be served 30 !
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