Angela's Italian Recipe for Risotto with Sausage and Spring Vegetables

Risotto with Sausage and Spring Vegetables
(Risotto con Salsiccia e Verdure di Primavera)


Ingredients:

6 ounces mild Italian sausage (about 1 and 1/2 links), casings removed 1 bunch dandelion greens, Swiss chard, or mustard greens (12 ounces), 4 tablespoons (1/2 stick) butter, divided 1 small onion, chopped 1 large garlic clove, finely chopped 2 cups arborio rice (13 to 14 ounces) 1 cup dry white wine 5 cups chicken broth 3/4 cup (packed) freshly grated Parmigiano cheese plus additional for serving

Directions:

Remove the tough bottom stems of the vegetables and cut the leaves into 3/4-inch pieces. Cook the vegetables in boiling salted water just until wilted, about 1 minute. Drain and cool. Melt 1 tablespoon butter in large saucepan over medium heat. Add onion and garlic. Saute until onion is translucent, about 5 minutes. Add sausage. Saute until brown, breaking up with spoon, about 3-5 minutes. Add rice and stir 1 minute. Add wine. Reduce heat to medium-low. Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed. Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more. Mix in vegetables after 10 minutes. Cook until rice is tender and mixture is creamy, 20-25 minutes total. Mix in cheese and remaining 3 tablespoons butter. Season with salt and pepper. Serve risotto, passing additional Parmigiano cheese. Makes 6 first-course servings.

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