Ingredients:
- 1 ½ pounds sweet or hot Italian sausage
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 5 to 6 cups chicken stock, ideally homemade
- 1 to 2 tablespoons unsalted butter
- 1 large onion, peeled and diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ½ cup packed and roughly grated Parmesan, plus more for serving
- ½ of 1 lemon
- 2 cups baby spinach or kale leaves
- ½ cup finely chopped Italian parsley leaves
After removing the skin of the sausages, sprinkle it with salt and pepper and saute it for about 10 minutes in a large heavy skillet in the olive oil. Remove the sausage from the pan, leaving the rendered fat in the pan.
Pour the stock into a medium saucepan or pot, and bring it to a low simmer. While the stock heats, return the skillet to medium-low heat and add 1 tablespoon butter. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent. Add the rice, and stir until it's well coated. Stir until translucent, an additional 5 to 7 minutes.
Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladles full of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook the rice until it is tender but slightly chewy, approximately 20 to 30 minutes. If additional liquid is needed, you can use boiling water.
Remove the skillet from the heat, and stir in the cheese, sausage and baby spinach. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
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