Healthful greens are a wonderful ingredient in risotto and serve to balance the herbs and spices in the sausage. Serve this with a tossed salad, perhaps sprinkled with some Gorgonzola cheese and toasted walnuts.
1 pound broccoli rabe, cut into 2-inch lengths
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 pound bulk Sweet Italian Sausage, Luganega, or purchased sausage
2 cups Arborio rice
1/2 cup dry white wine
4 cups Chicken Stock or purchased low-sodium stock
3/4 cup freshly grated Parmesan or more to taste
Salt and freshly ground black pepper to taste
1. Preheat the oven to 400°F, and grease a 10 x 14-inch baking pan. Bring a large pot of salted water to a boil. Blanch broccoli rabe for 3 minutes. Drain, pressing with the back of a spoon to extract as much liquid as possible. Set aside.
3. Heat butter and oil in a large skillet over medium-high heat, and add onion and garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Crumble sausage into the skillet, and cook for 3 minutes, or until sausage browns.
5. Add rice to the pan, and cook for 2 minutes, stirring constantly. Add wine to the pan, raise the heat to high, and cook for 3 minutes, stirring constantly, or until wine is almost evaporated. Add stock, and bring to a boil. Scrape mixture into the prepared pan, cover the pan with aluminum foil, and bake for 10 minutes. Add reserved broccoli rabe, and bake for an additional 15 to 20 minutes, or until rice is soft and has absorbed liquid. Stir in Parmesan, season to taste with salt and pepper, and serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.