Matt marked this risotto recipe in the latest issue of Bon Appetite, as he said its risotto & sausage together, what's not to love. Risotto is one of those dishes I make typically without a recipe just changing the items in it based on what I have on hand. I found this recipe interesting because it didn't have you keep the stock warm as you added it to the rice. I always thought you had to keep the stock at the same temperature as rice but if this worked it would save me from dirtying another pan.
It did work. I think maybe it took slightly longer for the rice to absorb the stock but maybe just 5 minutes or so so not a big deal. So, that basically makes this dish a one pot meal & I'm all for that being the one who does the dishes. The best thing is the final result was really delicious. I do feel that the greens were really lost in the dish though, next time I'd add a little more & I would put them in a little later in the cooking process.
Risotto with Sausage & Greens
(adapted from Bon Appetite May '09)
6-oz Swiss chard, stem removed & leaves chopped to about 1-inch (I actually think this could be doubled)
1/2 T unsalted butter
1/2 T olive oil
1 small onion, chopped
1 garlic clove, minced
6-oz bulk Italian sausage
3/4 c arborio rice
1/2 c white wine
2 1/2 c chicken stock or broth
6 T grated parmesan
salt & pepper
Blanch the chard in boiling water for 1 minute. Drain & set aside.
In a large sauce pan heat 1/2 tablespoon of butter & the olive oil over medium heat. Add the onion & garlic, cook until the onion is translucent. Add the sauce & cook until browned about 3 minutes. Add the rice & stir for 1 minute. Pour in the wine & cook while stirring until absorbed. Add 1/2 cup of the stock & cook while stirring until absorbed. Add the rest of the broth 1/4 cup at a time, adding the next addition only after the previous one has been absorbed, about 25 - 30 minutes total. If you want the greens to be really soft & cooked in add them on about 10 minutes into cooking, if you prefer them to have a little more texture add them closer to the end of the cooking time. Stir in the cheese & season with salt & pepper.