Risotto with Red Cabbage, Parmesan Fondue, and Sausage

Name: Risotto with Red Cabbage, Parmesan Fondue, and Sausage
Yield: 2 people
Ingredients: 2 quarts water; 7 ounces red cabbage; Lemon juice, to taste; 3 sprigs thyme; 7 ounces Carnaroli rice; 1 shallot; 1 glass dry white wine; 1 1/2 ounces Parmesan cheese; 1 ounce butter; 3 1/2 ounces sausage; Olive oil, to taste; Salt, to taste; Pepper, to taste; 1 1/2 ounces Parmesan cheese; Milk, to taste; Pepper, to taste

The Eatalian Way @TheEatalianWay

📍 Valtellina & Como Lake

Risotto with Red Cabbage, Parmesan Fondue, and Sausage

The Eatalian Way @TheEatalianWay

📍 Valtellina & Como Lake

Saved

Ingredients

2 people

For the broth
2 quartswater
7 ouncesred cabbage
Lemon juice, to taste
3 sprigsthyme
For the risotto
7 ouncesCarnaroli rice
1shallot
1 glassdry white wine
1 1/2 ouncesParmesan cheese
1 ouncebutter
3 1/2 ouncessausage
Olive oil, to taste
Salt, to taste
Pepper, to taste
For the Parmesan fondue
1 1/2 ouncesParmesan cheese
Milk, to taste
Pepper, to taste

Saved

Steps

1

Pour the water into a pot and add the roughly chopped red cabbage, salt, and thyme. Bring to a boil.
2

Chop and brown the sausage in a pot, remove it, and in the same pot, sauté the finely chopped shallot.
3

Toast the rice with the shallot, then deglaze with the wine.
4

Once the alcohol in the wine has evaporated, gradually add the broth and continue cooking.
5

In a bowl, prepare the fondue with milk and Parmesan cheese, melt everything in a double boiler, and season with pepper.
6

Turn off the heat under the rice and stir in the butter and Parmesan cheese.
7

Plate the risotto, add a few tablespoons of fondue, some pieces of sausage, and sprinkle with thyme.