RISOTTO WITH CORN, SPICY SAUSAGE, AND WILTED ARUGULA

RISOTTO WITH CORN, SPICY SAUSAGE, AND WILTED ARUGULA image

Yield 4-6 servings

Number Of Ingredients 13

6 cups lower-salt chicken broth; more as needed
3 medium ears fresh corn, shucked and halved crosswise
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
3 packed cups trimmed arugula
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
1 medium leek (white and light-green parts only), finely diced (about 3/4 cup)
1/4 lb. hot Italian pork sausage, casings removed and broken into chunks
2 cups arborio or carnaroli rice
1/2 cup dry white wine (like Pinot Grigio)
1/2 cup freshly grated Pecorino Romano; more for serving
2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Steps:

Heat the chicken broth in a med saucepan over med-high heat until very hot. Add the corn and cook until the kernels are just tender, 3 to 4 min. Transfer the corn to a cutting board and reduce the heat to keep the broth hot but not simmering. Once the corn is cool enough to handle, slice the kernels off four of the pieces. Grate the kernels from the remaining two pieces using the large holes of a box grater. Discard the cobs. Heat the olive oil and garlic in a large, heavy saucepan or med Dutch oven over med-high heat until the garlic is fragrant, about 2 min. Add the arugula and toss with tongs until wilted, about 1 min. Season with a generous pinch of salt and pepper. Transfer the arugula to a cutting board, let it cool slightly, and then coarsely chop it. Wipe the pan clean. Melt the butter in the cleaned pan over med heat. Add the leek and pinch of salt and cook, stirring occasionally, until softened, about 2 min. Add the sausage, breaking it apart with a fork or spoon into crumbles, and cook until no longer pink, 2 to 3 min. Add the rice and stir until the grains are well coated with fat and the edges become translucent, 1 to 2 min. Pour in the wine and stir until it's absorbed, about 30 seconds. Stir in the grated corn. Finish above