Risotto with Wild Garlic Mustard Greens and Italian Sausage

[UGCCHI-CJ-weather]over lake michigan
Brian Siegel
  • 3 Tbsp. Extra Virgin Olive Oil
  • 2 Sweet Sausage Links-removed from casing
  • 1 Cup Onions-small diced
  • 1 Cup Arborio Rice-available in Italian section of market
  • 2 tsp. Garlic-chopped finely
  • 4 Cups Chicken or Vegetable Broth- heat until simmering, season well
  • ¼ Cup Heavy Cream
  • 1 Tbsp. Butter
  • ¼ Cup Freshly Grated Parmesan Cheese
  •  Salt and Black Pepper to Taste

Heat a large, wide, heavy-bottomed saucepan on medium high heat. Add olive oil and sausage. Cook stirring for about 2 minutes until meat is nearly cooked through. Remove sausage with a slotted spoon and reserve.  In the same pan, add the onions. Cook stirring for about 2 minutes or until translucent and sweet smelling. Add rice and garlic, coat with the hot oil, cook for 30 seconds. Using a 4 oz. soup ladle, add the well seasoned, simmering broth gradually to rice, stirring quite regularly with a wooden spoon. (Using a metal spoon will result in gummy, mushy rice since it will puree the rice as it cooks).  As rice absorbs the stock, add more. Continue this process for about 15 minutes or until rice is starting to get tender. Adjust heat only to maintain a gentle bubbling. If it cooks too fast, more liquid will be required since much is evaporating into the air.

After 15 minutes, taste the rice for a tender, yet slightly firm texture at center of grain. When the rice is just slightly underdone, add the greens, cream, butter, and Parmesan. Cook stirring gently for 1 minute just to heat through and wilt the leaves. If sauce is too thick, add a touch more broth or water. Texture of sauce should be very creamy. Divide into four soup plates, garnish the top with more parmesan cheese. Serves Four.

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