Risotto Of Sweet Sausage And Broccoli Raab

Directions

1. Bring the stock to a boil; lower the heat to a simmer. In a large, heavy gauge saucepan over medium heat, heat the butter. Stir in the rice, toasting just till it starts to sizzle and pop, about 1 minute. It shouldn't color. Add in the sausage and garlic. Stir, breaking up the meat into small bits, till the sausage has lost its pink color, about 1 minute.
2. Pour in the wine. Stir occasionally, cooking till the liquid is almost gone, about 2 min. Add in just sufficient warm stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the liquid is almost gone, add in just sufficient warm stock to cover the rice, along with a healthy pinch of salt and cayenne. Check the risotto every 3 or possibly 4 min, giving it an additional stir to make sure it isn't sticking to the bottom of the pan and adding just sufficient stock to cover the rice when the liquid has almost disappeared. After a couple of additions of stock, add in the broccoli raab. Continue adding stock and checking till the rice is just al dente, about 20 min total cooking time. Bite into a grain; you
3. should see a small white pin-dot in the center. Take the risotto off the heat and stir vigorously for a few seconds. Mix in the pepper, cheese, and a healthy pinch of salt if needed. Stir in a few Tbsp. of stock to loosen the risotto, if desired. serve immediately.