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Risotto Of Sweet Sausage & Broccoli Raab

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RISOTTO OF SWEET SAUSAGE & BROCCOLI RAAB
 Categories: Italian, Rice
      Yield: 2 Servings
 
      3 c  Chicken stock; more if
           -needed
      2 tb Butter
    1/2 c  Arborio rice, about 2 cups
    1/4 lb Sweet Italian sausage;
           -skinned, crumbled
      1    Garlic; chopped
    1/2 c  Dry white wine
           Salt to taste
        pn Cayenne pepper
    1/4 lb Broccoli raab; drained,
           -squeezed, and
           Cont'd; coarsely chopped
           Black pepper; freshly ground
      2 tb Parmigiano-reggiano; freshly
           - grated
 
  Bring the stock to a boil; lower the heat to a simmer.  In a large,
  heavy gauge saucepan over medium heat, melt the butter.  Stir in the
  rice, toasting just until it starts to sizzle and pop, about 1
  minute.  It should not color.  Add the sausage and garlic.  Stir,
  breaking up the meat into small bits, until the sausage has lost its
  pink color, about 1 minute.
  
  Pour in the wine.  Stir occasionally, cooking until the liquid is
  almost gone, about 2 minutes.  Add just enough hot stock to cover the
  rice. Lower the heat to maintain a vigorous simmer; stir
  occasionally.  When the liquid is almost gone, add just enough hot
  stock to cover the rice, along with a pinch of salt and cayenne.
  Check the risotto every 3 or 4 minutes, giving it an additional stir
  to make sure it isn't sticking to the bottom of the pan and adding
  just enough stock to cover the rice when the liquid has almost
  disappeared.  After  a couple of additions of stock, add the broccoli
  raab.  Continue adding stock and checking until the rice is just al
  dente, about 20 minutes total cooking time.  Bite into a grain; you
  should see a small white pin-dot in the center.  Take the risotto off
  the heat and stir vigorously for a few seconds.  Fold in the pepper,
  cheese, and a pinch of salt if needed.  Stir in a few tablespoons of
  stock to loosen the risotto, if you like.  serve immediately.
  
  Contributor:  "Fine Cooking" - 5/98
 
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