Rice and Sausages (Veneto Style)

Ingredients

• rice
• sausages (luganighe)
• broth
• turnip or savoy cabbage
• butter
• parmesan

Instructions

1. Clean the rice and rub it in a cloth to remove dust; do not wash it.
2. Half-boil (blanch) turnip or savoy cabbage; dice the turnip or cut the cabbage in ribbons, then sweat it in butter.
3. Cook the rice in broth, crumbling the sausages into the broth as it cooks; add the vegetable.
4. Just before removing from the heat, stir in a good pinch of parmesan to bind and flavour it.