We had few warm, sunny, beautiful spring days in the beginning of March.
The grass started growing, the spring flowers started coming up, mon mari painted the barbecue (he does that every year)……
I was ready to switch to summer cooking.
It’s never a clean switch. There are usually stir-fries and risottos with spring vegetables mixed in with grilled chicken and pork chops.
Then the weather turned gray and damp and windy. The grill got tucked away and winter cooking was resumed.
We’re always happy with one more risotto.
Sausage, Savoy Cabbage Risotto
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
- 1/2 onion, chopped other half for the condimenti
- 1 tbs butter
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 8oz (240gr) sausages, sliced
- 2 cups shredded Savoy cabbage
- 1 carrot, chopped
- 1/2 onion, chopped
- 1 tsp marjoram
- 2 tsp olive oil
- Heat chicken stock and keep hot over low heat.
- In medium saucepan heat butter over medium heat. Add onion and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir.
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat olive oil In a large, nonstick skillet. Add sausages and sauté until cooked through.
- Remove sausage and cover to keep warm.
- Add onion and carrot to skillet and sauté 5 minutes, until onion starts to get tender.
- Add cabbage and sauté until cabbage is limp.
- Add 1/4 cup of the chicken stock, cover and cook until carrots are tender, about 5 minutes longer.
- Uncover cabbage, add sausages and continue to cook, low heat, until needed..
I know (or, at least, I assume) there are food banks in the US.
I don’t know how they’re stocked. Again, I assume, it’s done with contributions of some sort.
Here we do the shopping.
I don’t know what the schedule is, or if there is one. I do know that two or three (or maybe four) times each year there are people at the entrance to the supermarket malls handing out plastic bags.
The first time I was handed one I had no idea why.
I was totally clueless.
It was shortly after we moved to France. If I remember correctly, I tossed the bag into the first trash container I saw and went on to do my shopping. When I was checking out I saw people with the bags, full of food, going through the cashier lines. The cashier would empty the bag, ring up the items, then put everything back into the bag.
I was still clueless, but also curious.
My French wasn’t good enough to ask the guys handing out the bags so I waited and asked our neighbor.
She explained that it was the periodic food bank drive.
The local food banks hand out the bags, we, the shoppers, fill them up and hand them back.
We can buy anything we want to put in the bags.
As for me….. It depends on my mood. Sometimes I buy rice and lentils and pasta and canned tomatoes; other times I buy chocolate bars and sugar and flour and walnuts.
I doubt that it matters as there are so many people contributing.
I did my bit Friday.