RED WINE RISOTTO WITH SAUSAGE AND ARUGULA

Red Wine Risotto with Sausage and Arugula image

Number Of Ingredients 11

Previous Next

6 cups chicken broth
1 tablespoon Olive Oil
12 ounces Sweet or Hot Italian Sausage
1/3 cup Finely Chopped Shallots
1 cup Arborio Rice
1 cup Dry, fruity red wine (Chianti)
3 ounces Baby Arugula Leaves
1 pinch Kosher Salt to taste
1 pinch fresh ground black pepper to taste
1 tablespoon unsalted butter
3/4 cup Finely grated Romano Cheese

Steps:

Pour the chicken broth in a large sauce pan and bring to a boil over high heat. Reduce heat to low, cover, and keep hot.
Pour oil into large skillet and heat over medium heat. Add sausage and cook until no longer pink, stirring frequently, about 6-8 minutes. Transfer sausage to a medium mixing bowl, set aside.
Pour off all but two tablespoons of fat and return sauce pan to a medium low heat. Add rice and cook, stirring constantly until evenly coated with fat and heated through, about three minutes.
Increase heat to medium and add the wine to the saucepan. Cook, stirring constantly, with a wooden spoon, until the wine is almost fully absorbed. Using a ladle, add the hot broth 1 cup at a time, stirring constantly and adding more broth only after the precious addition has been absorbed. Continue cooking until the mixture is creamy and the rice grains are al dente, about 20 minutes. During the last 2 minutes of cooking, add arugula, stirring constantly, until arugula wilts. Taste and adjust seasoning with salt and pepper.
Remove from heat and stir in the remaining 1 tablespoon of butter, sausage, and romano. If risotto is thick, use any leftover stock or add hot water to thin as needed.
To Serve: Divide risotto between 4 warmed shallow serving bowls. Serve immediately.