Salsiccia & Cabbage Risotto

Some of you might have noticed that my posting frequence is down a bit. Sorry about that! I just can't handle daily blogging at the moment, but I'll try to post as often as possible. I have lots of cookbooks and new fun stuff to tell you about - I just have to get around to actually write.

And cook. I cook less new things at the moment, which also means less to blog about. But lately, I cooked this great risotto with fresh salsiccia sausage, and cabbage. You might think cabbage is a strange thing to add to a risotto, and.. well, sure. But it's really, really good, so do try it! I first did it when I had a leftover cabbage wedge that I wanted to use up, but since then, I've repeated it many times.

Salsiccia & Cabbage Risotto
serves 3

3-4 small, fresh salsiccia sausages
1 yellow onion
300 ml risotto rice (I use avorio)
150 ml white wine
1 liter chicken or vegetable stock
300 ml cabbage, finely sliced
50 g parmesan, grated
olive oil

Start by putting on a pot to heat the stock, which should be simmering.

In a large pot, heat the olive oil. Squeeze the salsiccia from the casings, and divide into small pieces. Dice the onion, and fry along with the salsiccia for a few minutes. Add the rice and fry for another minute, until the rice is shiny.

Add the wine and let it reduce for a few minutes on high heat.

When it looks dry again, it's time to start adding the stock, a ladle at a time. Add more as soon as the risotto looks dry. It usually takes me about 20 minutes in total. Taste the rice - it should be cooked through but not mushy. You might not use up all the stock, or you might have to add a little hot water.

When there's a few minutes left - add the cabbage.

When the risotto is done, add the parmesan.

Taste to see if you want any seasonings - I often add a little bit of lemon or honey, and sometimes a few drops of a smoky chili sauce.

Recipe in Swedish:
Risotto med salsiccia och vitkål

Saffron macarons

Just a teaser - I made these lovely saffron macarons, filled with white chocolate ganache, for a magazine feature! It'll be published in about a month, and I'll post the recipe then. They're really delicious!

Sausage Stroganov

This dish is a Swedish family favorite, and I bet most families eat some sort of variation on this quite often. It's really not very close to the internationally known Beef Stroganoff, that often has mushrooms and sour cream, but this is how it's done in Sweden. Well, not that my version is super authentic - I add a splash of cognac and a little tarragon, which is definitely not what most people would do. Very tasty though!

It's made with Swedish falu sausage, which I think you might be able to find at IKEA in other countries. It's really not comparable to any other sausage - except possibly some hot dogs. It has nothing in common with what's often sold as sausage in the US, but is in fact seasoned minced pork.

Sausage Stroganov
serves 4

600 g Swedish falukorv - falu sausage
1 yellow onion
2 tbsp tomato ketchup
1 tbsp tomato purée
2-300 ml milk
1-200 ml cream
1 tsp tarragon, dried
1 tsp cognac
salt, pepper
butter for frying

Dice the sausage and the onion. Fry in a little butter until the sausage is browned, and the onion soft and shiny. Stir in ketchup and tomato purée. Gradually add the milk and cream - start with just a little, and stir all the time.

Let it cook for a few minutes. Season with dried tarragon, a little cognac, salt and pepper. Serve with boiled rice.

Recipe in Swedish:
Korv stroganov