Risotto of Sweet Sausage & Broccoli Raab

Risotto of Sweet Sausage & Broccoli Raab
Photo by Mark Ferri


  • 1 small clove garlic, chopped
  • Freshly ground black pepper
  • ¼ lb. sweet Italian sausage, skinned and crumbled
  • ¼ lb. broccoli raab, boiled for 5 minutes, drained, squeezed dry, and coarsely chopped
  • ½ cup dry white wine
  • ½ cup arborio rice
  • 3 cups homemade or low-salt chicken broth; more if needed
  • + 4 more ingredients
    • Kosher salt
    • 2 Tbs. unsalted butter
    • Pinch cayenne
    • 2 Tbs. freshly grated Parmigiano-Reggiano

Bring the broth to a boil; lower the heat to a simmer. In a large, heavy-gauge saucepan over medium-high 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...

View full recipe at Fine Cooking


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