INGREDIENTS

INSTRUCTIONS

Bring the stock to a boil; lower the heat to a simmer.  In a large, heavy
gauge saucepan over medium heat, melt the butter.  Stir in the rice,
toasting just until it starts to sizzle and pop, about 1 minute.  It should
not color.  Add the sausage and garlic.  Stir, breaking up the meat into
small bits, until the sausage has lost its pink color, about 1 minute.
Pour in the wine.  Stir occasionally, cooking until the liquid is almost
gone, about 2 minutes.  Add just enough hot stock to cover the rice. Lower
the heat to maintain a vigorous simmer; stir occasionally.  When the liquid
is almost gone, add just enough hot stock to cover the rice, along with a
pinch of salt and cayenne.  Check the risotto every 3 or 4 minutes, giving
it an additional stir to make sure it isn't sticking to the bottom of the
pan and adding just enough stock to cover the rice when the liquid has
almost disappeared.  After  a couple of additions of stock, add the
broccoli raab.  Continue adding stock and checking until the rice is just
al dente, about 20 minutes total cooking time.  Bite into a grain; you
should see a small white pin-dot in the center.  Take the risotto off the
heat and stir vigorously for a few seconds.  Fold in the pepper, cheese,
and a pinch of salt if needed.  Stir in a few tablespoons of stock to
loosen the risotto, if you like.  serve immediately.
Contributor:  "Fine Cooking" - 5/98
Posted to MM-Recipes Digest  by Jack Elvis <jackelvis@moonlink.net> on Apr
03, 1998

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