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.