Cook two ears of corn until tender. Then, shred them and lightly toast them in the frying pan. Set them aside.

Finely chop the cabbage. Heat the oil in a pan. When it is hot, put the cabbage in small portions. When the bubbles stop, remove the cabbage. Place it on absorbent paper and season it with salt and pepper. You can do this process before the risotto.

In a pan, place the vegetable broth over a high heat. When it boils, lower the heat.

Cut the sausage finely in half and then in half-moons. Heat a little olive oil in a pan and fry the sausage together with the bacon without letting it dry out. If there is too much fat, remove some. Then add the onion and the corn and mix for 4 minutes. Add the rice and mix for 2 minutes on high heat. Add the cachaça and mix well until it evaporates.

Keep the pan with the broth on low heat. In the pan with the rice, add 1/3 of the broth and stir constantly until it is dry. Add another 1/3 of the broth and stir constantly until it is absorbed.

Add the rest little by little, checking the consistency of the risotto. It should be moist and with al dente rice.

When it reaches the risotto point, turn off the heat and add the rest of the butter. Mix the grated canastra. Add salt and black pepper to taste and serve hot. Finish with the cabbage crispy.

Base vegetable broth

Add 100g portions of carrot, celery, onion and thyme sprigs. Toast the vegetables a little and add 2 liters of water. Let it cook for 30 minutes to refine the flavor. Strain and set aside.

Chef's Tip: You can freeze in small jars for up to 60 days. When necessary, just defrost.