Risotto Of Sweet Sausage & Broccoli Raab

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Servings: 2 Difficulty: Advanced
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Classic Italian risotto with sweet sausage, bitter greens, and creamy Arborio rice
Risotto of Sweet Sausage & Broccoli Raab recipe image
Risotto of Sweet Sausage & Broccoli Raab recipe image
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Risotto Of Sweet Sausage & Broccoli Raab

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 430.2

Description

This comforting risotto balances the sweetness of Italian sausage with the sharp, peppery bite of broccoli raab. Arborio rice is slowly cooked with white wine and stock until creamy and al dente. The dish offers a rich, savory flavor profile with a luxurious texture. Perfect for a cozy weeknight dinner or a special weekend meal. It highlights the harmony between meat, greens, and rice. Serve it immediately to enjoy the best consistency. This recipe brings traditional Italian flavors to your home kitchen with simple, high-quality ingredients.

Ingredients

Directions

  1. Bring the chicken stock to a boil, then lower the heat to maintain a gentle simmer.
  2. In a large, heavy-gauge saucepan over medium heat, melt the butter.
  3. Stir in the Arborio rice, toasting just until it starts to sizzle and pop, about 1 minute. Do not let it brown.
  4. Add the sweet Italian sausage and chopped garlic. Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute.
  5. Pour in the dry white wine. Stir occasionally, cooking until the liquid is almost completely absorbed, about 2 minutes.
  6. Add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer.
  7. Stir occasionally. When the liquid is almost gone, add more hot stock to cover the rice, along with a pinch of salt and cayenne pepper.
  8. Continue adding stock a little at a time, stirring frequently to prevent sticking and ensure even cooking.
  9. After a couple of additions of stock, stir in the drained, squeezed, and coarsely chopped broccoli raab.
  10. Continue adding stock and checking until the rice is just al dente, which takes about 20 minutes total. The rice should have a small white pin-dot in the center.
  11. Take the risotto off the heat and stir vigorously for a few seconds to emulsify the starch.
  12. Fold in freshly ground black pepper, grated Parmigiano-Reggiano, and a pinch of salt if needed.
  13. Stir in a few tablespoons of stock to loosen the risotto if desired. Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 430.2kcal
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 5.9g30%
Cholesterol 160.2mg54%
Sodium 147.6mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 48.6g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the chicken stock remains hot throughout the cooking process to maintain the rice's temperature and proper texture.

Broccoli raab should be blanched or cooked separately before adding to the risotto if it is very tough, otherwise it may not cook through in time.

Use good quality Parmigiano-Reggiano for the best flavor. Freshly grating it makes a significant difference.

Risotto is best served immediately as it continues to thicken as it cools.

Keywords: risotto, sausage, broccoli raab, arborio rice, italian, main course, creamy rice, dinner, comfort food, vegetables, meat, wine, parmesan, garlic, simmered
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