3 cups homemade or lower-salt
chicken broth; more if needed
2 Tbs. unsalted butter
1/2 cup arborio rice
1/4 lb. sweet Italian sausage,
skinned and crumbled
1 small clove garlic, chopped
1/2 cup dry white wine
Kosher salt
Pinch of cayenne
1/4 lb. broccoli raab, boiled for
5 minutes, drained, squeezed
dry, and coarsely chopped
2 Tbs. freshly grated ParmigianoReggiano
Freshly ground black pepper
This is an easy, hearty dinner that cooks up fast. Use the mildest sausage you
can find.
- In a small saucepan, bring the broth to a boil; lowerthe heatto a simmer. In a
large, heavy-bottom saucepan over medium-high heat, meltthe butter. Stir in
the rice,toasting just until it starts to sizzle and pop, about1 minute. It should
not color. Add the sausage and garlic. Stir, breaking up the meatinto small
bits, untilthe sausage has lostits pink color, about1 minute. Pour in the wine.
Stir occasionally, cooking untilthe liquid is almost gone, about 2 minutes. Add
just enough hot broth to coverthe rice. Lowerthe heatto maintain a vigorous
simmer; stir occasionally. When the liquid is almost gone, add just enough
hot broth to coverthe rice, along with a pinch of salt and cayenne. Check the
risotto every 3 or 4 minutes, giving it an occasional stirto make sure itisn’t
sticking to the bottom ofthe pan and adding just enough broth to coverthe
rice when the liquid has almost disappeared. After a couple of additions of
broth, add the broccoli raab. - Continue adding broth and checking untilthe rice is just al dente, about
20 minutes from the firstliquid addition. Bite into a grain; you should see a
small white pin-dotin the center. Take the risotto offthe heat and stir vigorously for a few seconds. Fold in the Parmigiano, pepperto taste, and a pinch
of saltif needed. Stir in a few tablespoons of broth to loosen the risotto, if you
like. Serve immediately. —Alan Tardi
PERSERVING:470CALORIES | 17GPROTEIN | 46GCARB | 22GTOTALFAT | 11GSATFAT |
8GMONOFAT | 2GPOLYFAT | 60MGCHOL | 1,160MGSODIUM | 2GFIBER
What rice for risotto?
While many have come to identify risotto with arborio, other
varieties, such as carnaroli, baldo, and vialone nano, make
excellent risotto as well.
Compared to carnaroli and vialone nano, arborio and baldo
have a higher starch content and tend to absorb less liquid,
resulting in a stickier, more compact risotto. They’re also less
forgiving, going from just right to overcooked in a heartbeat.
Carnaroli and, even more so, vialone nano contain less starch
and absorb lots of liquid, producing a creamier, fluid risotto.
Vialone nano is especially suited to seafood risottos, which are
traditionally looser.
Some supermarkets carry carnaroli in addition to arborio, but
the other two are more of a gourmet shop product.
a trick for making risotto ahead
A fresh batch of risotto takes at least 30 minutes to prepare.
And if you try to make risotto ahead completely and then reheat
it, it’ll be overcooked and mushy. Instead, you can cook it until
it’s about halfway done—the rice should still be rather firm
inside—and then spread it out on a baking sheet
to stop cooking and cool. Cover the rice and
set it aside at room temperature for up to
2 hours. When you’re ready to serve the
risotto, return it to the pot and resume
adding hot liquid until it’s perfectly
al dente, a few minutes later.
it’s about halfway done—the rice should still be rather firm
inside—and then spread it out on a baking sheet
to stop cooking and cool. Cover the rice and
set it aside at room temperature for up to
2 hours. When you’re ready to serve the
risotto, return it to the pot and resume
adding hot liquid until it’s perfectly