2 quarts soup stock
1 pound Italian sausage
1 small cabbage, sliced
1 large bunch turnips
2 cups rice
1/2 teaspoon saffron
1 tablespoons Parmesan cheese, grated
salt and pepper to taste

Boil rice in hot soup stock with slices of sausage until rice is tender.

If turnip and cabbage are to be used, these must be half-cooked by frying slices of the vegetables in hot olive oil before adding to the soup stock and cooking until tender.

Add cheese shortly before removing rice from fire.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Nature morte aux oignons, 1895.

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