Categories: Pasta
Ingredients
- 8 cups chicken broth
- 1/2 bunch broccoli rabe, trimmed and chopped
- 8 oz. bulk Italian sausage
- 2 tbsp. olive oil
- 1 cup diced onions
- 2 tbsp. minced fresh garlic
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1 cup dry Arborio rice
- 1/2 cup dry white wine, hot
- 1/2 cup grated Parmesan
- Grated Parmesan
Directions
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For the broth, boil broth in a saucepan. Blanch broccoli rabe in broth, in batches, 30 seconds per batch, then plunge into ice water; drain and spin dry. Keep broth hot over low heat.
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For the risotto, brown sausage in oil in a large saute pan over medium heat until cook through, about 5 minutes; transfer to a paper towel-lined plate.
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Sweat onions, garlic, oregano and pepper flakes in drippings until softened, about 3 minutes.
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Stir in rice to coat in drippings. Deglaze pan with wine; stirring constantly until completely absorbed, about 2 minutes. Add broth in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, and until rice is al dente, about 45 minutes total.
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Stir in 1/2 cup Parmesan, sausage, and broccoli rabe until heated through. Add additional broth to reach desired consistency. Top servings with additional Parmesan.