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Name: Risotto of Sweet Sausage and Broccoli Raab
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1/2 c Dry white wine; 3 c Chicken stock more if needed; 2 tb Parmigiano-reggiano freshly grated; Black pepper freshly ground; 1/2 c Arborio rice about 2 cups; 1/4 lb Sweet Italian sausage;; 1/4 lb Broccoli raab drained; 1 Garlic chopped; Salt to taste; 2 tb Butter; pn Cayenne pepper

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INGREDIENTS

1/2 c Dry white wine
3 c Chicken stock ; more if needed
2 tb Parmigiano-reggiano ; freshly grated
Black pepper ; freshly ground
1/2 c Arborio rice ; about 2 cups
1/4 lb Sweet Italian sausage;
1/4 lb Broccoli raab ; drained
1 Garlic ; chopped
Salt to taste
2 tb Butter
pn Cayenne pepper

Servings

INSTRUCTIONS

Bring the stock to a boil; lower the heat to a simmer. In a large, heavy gauge saucepan over medium heat, melt the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. 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 minute. Pour in the wine. Stir occasionally, cooking until the liquid is almost gone, about 2 minutes. 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 minutes, giving it an additional stir to make sure it isnt 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 minutes 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. Contributor: "Fine Cooking" - 5/98 Posted to MM-Recipes Digest by Jack Elvis on Apr 03, 1998

NOTES

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Risotto of Sweet Sausage and Broccoli Raab

1/2 c Dry white wine
3 c Chicken stock more if needed
2 tb Parmigiano-reggiano freshly grated
 Black pepper freshly ground
1/2 c Arborio rice about 2 cups
1/4 lb Sweet Italian sausage;
1/4 lb Broccoli raab drained
1 Garlic chopped
 Salt to taste
2 tb Butter
 pn Cayenne pepper

Bring the stock to a boil; lower the heat to a simmer.  In a large, heavy  gauge saucepan over medium heat, melt the butter.  Stir in the rice,  toasting just until it starts to sizzle and pop, about 1 minute.  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 minute.    Pour in the wine.  Stir occasionally, cooking until the liquid is almost  gone, about 2 minutes.  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 minutes, giving  it an additional stir to make sure it isnt 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 minutes 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.    Contributor:  "Fine Cooking" - 5/98    Posted to MM-Recipes Digest  by Jack Elvis <jackelvis@moonlink.net> on Apr  03, 1998

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Nutrition

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Serving Size: 1 Serving (924g)
Recipe Makes: 2

Calories: 803
Calories from Fat: 357 (44%)

Amt Per Serving		% DV

	Total Fat 39.7g	53 %
	Saturated Fat 16.9g	84 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 4.4g
Cholesterol 99.1mg		30 %
Sodium 1694.7mg		58 %
Potassium 1076.8mg		28 %
Total Carbohydrate 72.8g		21 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 69.7g
Protein 33.7g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 803

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