RAMP AND SAUSAGE RISOTTO

Ramp and Sausage Risotto image

Provided by Queen Dana

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

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2 tablespoons butter
1/2 lb hot Italian sausage, casings removed
12 ramps, trimmed (bulbs and slender stems sliced, green tops thinly sliced)
1 cup arborio rice
1/2 cup dry vermouth
3 cups reduced-sodium chicken broth (may need more)
1/2 cup parmesan cheese, freshly grated (plus additional for passing)

Steps:

Melt butter in heavy saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cups at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

Nutrition Facts : Calories 507.8, Fat 26.2, SaturatedFat 11.6, Cholesterol 58.6, Sodium 971.5, Carbohydrate 44.7, Fiber 1.5, Sugar 0.8, Protein 22.6