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| Risotto of Sweet Sausage & Broccoli Raab |
| 3 cups chicken stock; more if needed |
| 1/4 lb. sweet Italian sausage, skinned and crumbled |
| 1 small clove garlic, chopped |
| 1/4 lb. broccoli raab, boiled for 5 min., drained, squeezed dry, and coarsely chopped |
| Freshly ground black pepper to taste |
| 2 Tbs. freshly grated Parmigiano-Reggiano |
| Bring the stock to a boil; lower the heat to a simmer. In a large, heavy-gauge saucepan over |
| medium-high heat, melt the butter. Stir in the rice, toasting just until it starts to sizzle and pop, |
| about 1 min. It should not color. Add the sausage and garlic. Stir, breaking up the meat into small |
| bits, until the sausage has lost its pink color, about 1 min. Pour in the wine. |
| Stir occasionally, cooking until the liquid is almost gone, about 2 min. Add just enough hot stock |
| to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the liquid |
| is almost gone, add just enough hot stock to cover the rice, along with a pinch of salt and |
| cayenne. Check the risotto every 3 or 4 min. giving it an occasional stir to make sure it isn't |
| sticking to the bottom of the pan and adding just enough stock to cover the rice when the liquid |
| has almost disappeared. After a couple of additions of stock, add the broccoli raab. |
| Continue adding stock and checking until the rice is just al dente, about 20 min. total cooking |
| time. Bite into a grain; you should see a small white pin-dot in the center. Take the risotto off the |
| heat and stir vigorously for a few seconds. Fold in the pepper, cheese, and a pinch of salt if |
| needed. Stir in a few tablespoons of stock to loosen the risotto, if you like. Serve immediately. |
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