I'm Lisa!

I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.


Subscribe & receive 9 Tuscan Spring Recipes

si grazie

Delight in traditional as well as new foods, recipes and a few artisanal cocktails as well

TOp categories

Discover the Tuscan artisans and learn the history of their craft

Celebrate the tradition of the festive events that take place around Tuscany

Explore this beautiful region and discover the popular and not so well-known towns in Tuscany

More About Me

TASTE : Food & Drink

Risotto with Cavolo Nero & Salsiccia

by Arturo Dori

Ingredients – Serves 4

Vegetable broth

1 bunch of Cavolo Nero / Kale

3-4 Italian Pork sausages

1 small clove of garlic

Extra Virgin Olive Oil

300 grams of Risotto Rice-Vialone Nano or Carnaroli

Parmesan Cheese, grated



Bring vegetable broth to the boil.


Prepare the kale by removing the centre stalks.

Add to boiling water for approx 10 minutes.

Drain then add garlic, salt and olive oil.

Blend until a smooth puree and set aside.

Remove skin from the sausages and break into small meatballs.  Add to a fry-pan with a few tbsp of oil until brown, then set aside.

Heat a few tablespoons of extra virgin olive oil in your saucepan and add the rice.  Sautè until the rice changes colour then add the broth – just enough to cover the rice and the pesto.  Stir briefly then let simmer (without stirring) until the broth is absorbed.

Continue adding a little broth, stirring only just to blend.  Once the rice has cooked but risotto is still a creamy liquid, remove from the heat and let sit for a few minutes.

The next step is the most important and will ensure that your risotto is nice and creamy but not a gluggy blob of starch!

Add a good slug of extra virgin olive oil and about 3 tablespoons of grated parmesan.  Whisk or stir continuously to combine – this action releases the starch from the rice to give your risotto its lovely creamy texture.  Add the sausage and serve.

Add salt to taste but it shouldn’t be necessary as the pesto and sausage are both quite salty

risotto ingredients salsiccia risotto with cavolo nero

+ show Comments

- Hide Comments

add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *


Ciao, I'm Lisa B,
I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.

I created This Tuscan Life blog, magazine and experiences to share everything I love about Florence & Tuscany, one of the most popular and visited regions in Italy.   Add a splash of watercolour & you've got a creative mamma of two who wants to show you the true & authentic side of Tuscany.

Learn more

These delicious soft square pillows of ravioli filled with mashed potato, cheese, garlic and parsley are more commonly known in Tuscany as Tortelli Mugellani, the famous Tortello from Mugello! If you haven’t tried these yet, then add them to your list of ‘must-taste’ when you next travel to this region known as the ‘Green Valley of Tuscany’. 

Barberino di Mugello is a small town found an easy thirty minute drive along the A1 from Florence or 45 minutes from Bologna. For those of you that know me well, you’ll understand one of the things that I find special about visiting Barberino…….. Did someone say Designer Outlet?