Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Risotto with Sausage and Spring Vegetables
Risotto with Sausage and Spring Vegetables
(Risotto con Salsiccia e Verdure di Primavera)
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
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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