Spring – Sausage Risotto with Spring Greens – Piemonte Sausage – Urbana, Illinois

Ingredients

• 1 bunch dandelion greens, Swiss chard, or mustard greens (12 oz), tough bottom stems removed, leaves cut into 3/4-inch pieces
• 4 tablespoons butter, cut up
• 1 small onion, chopped
• 1 large garlic clove, finely chopped
• 6 ounces mild Italian sausage (about 1 1/2 links), casings removed
• 2 cups arborio rice
• 1 cup dry white wine
• 5 cups low-salt chicken broth
• 3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving
• Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.
• Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes.
• Add sausage; sauté until brown, breaking up with spoon, about 3 minutes.
• Add rice; stir 1 minute.
• Add wine; reduce heat to medium-low.
• Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed.
• Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more.
• Mix in greens after 10 minutes.
• Cook until rice is tender and mixture is creamy, 25 minutes total.
• Mix in cheese and remaining 3 tablespoons butter.
• Season with salt and pepper.
• Serve risotto, passing additional cheese.