Risotto is can be tricky to make, it takes a lot of standing and stirring. The first couple of times I made risotto it turned out very gummy and didn’t reheat well. But this recipe seems to be a little more foolproof, I think the extra ingredients of kale and sausage helped keep the rice grains separated in the pan. Those additions also make the dish into a savory one-pot meal.
1 quart chicken broth
2 Tbsp. olive oil
1 onion, chopped
1/2 lb. Italian sausage
2 c. white wine (or half white and half red)
5 to 6 c. kale, cut in ribbons
2 c. Arborio rice
salt and pepper to taste
butter and Parmesan to garnish
Heat the chicken broth and keep it warm over low heat. Over medium heat, saute onions in olive oil until softened and translucent. Add sausage and cook until nicely browned. Add 1/2 c. of the wine to deglaze pan, then cook until it’s dry. Add the kale, stir and cook until wilted and dry. Add rice to the pan, then cook and stir for another 2-3 minutes. Add remaining wine and reduce until dry. Add the broth to the risotto, one ladle at a time, while stirring continuously.
Once the broth has been completely absorbed by the rice, the risotto should have a creamy consistency and al dente texture. Season with salt and pepper, and if desired, stir in butter and Parmesan before serving.
Adapted from: The Italian Farmer’s Table, by Scialabba and Pellegrino