Cabbage-Sausage Risotto

Directions

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