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Risotto is always a good thing, and chef Bel Coelho, of Dui restaurant, created a very special one, with sausage, green beans and cabbage. Checo out this recipe for four people. The ingredients are: 200g of Arborio rice, 80g of chopped onion, a teaspoon of chopped garlic, 125g of unsalted butter, 100ml of dry white wine, 600ml of chicken broth, four white leaves of kale, a cabbage leaf chopped into chiffonade, 200g of sausage, thinly sliced into half-moon and 100g of peeled fresh green beans, in addition to chopped fresh thyme and rosemary, salt and freshly ground pepper – as you like it – and 20 ml of olive oil and 80g of freshly grated parmesan cheese.

* To prepare the dish, follow these steps: fry the sausage in a hot pan with a little olive oil and set it aside, sauté the garlic and onions – in that order – in 25g of butter; add the Arborio rice nearly cooked and sauté for one minute , stirring constantly. Then add the wine and let the alcohol evaporate before adding the sausage.

* Next, put a scoop of chicken broth – kept warm next to the risotto pot – and stir constantly. Repeat until the rice is almost cooked, after about 20 minutes. Add the cabbage, beans and herbs to the risotto and keep stirring constantly. Add the grated Parmesan and remaining butter. Season the rice with as much salt and pepper as you see fit. The risotto should be "al dente" and its texture should be moist and velvety. Serve it still hot within a white cabbage leaf. Yummy!