Cabbage-Sausage Risotto

• 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 cheese

1. Heat the oil in a heavy four-quart saucepan.
2. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork.
3. Saute over medium heat until the sausage has separated into small pieces and starts to brown.
4. Add the onion and cabbage.
5. Gently saute, stirring, until they are translucent.
6. Bring the stock to a simmer in another saucepan.
7. Add the rice to the saucepan with the cabbage.
8. Stir and cook for about a minute; then add the wine.
9. 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.
10. After about 20 minutes the rice should be tender.
11. Fold in the sun-dried tomatoes, and season to taste with salt and pepper.
12. Stir in the parsley, and serve with grated pecorino on the side.

extravirgin olive oil, italian sweet sausage, onion, green cabbage, wellflavored chicken, arborio rice, white wine, tomatoes, salt, parsley, freshly grated pecorino cheese

Taken from cooking.nytimes.com/recipes/1206 (may not work)