Red Wine Risotto with Sausage and Kale
Red Wine Risotto with Sausage and Kale
Yes I had some left over wine (I know shocking), so I made this wonderful risotto. This red wine risotto with kale is rich and romantic! The Kale adds a nice pop of color - I might add some peas next time as well.
Ingredients
• 3-4 cups chicken stock
• 2 tablespoons extra virgin olive oil, divided
• 3/4 pound spicy Italian sausage, removed from casing
• 1 bunch kale roughly chopped
• 3-4 cloves garlic
• A few grates fresh nutmeg
• 1 medium onion, finely chopped
• 1 cup Arborio rice
• 1 1/2 cups red wine
• grated Pecorino cheese (or any nice sharp cheese)
Preparation
• Place a medium pot over medium heat with the chicken stock. Bring up to a simmer and reserve warm.
• Place a large skillet over medium-high heat with about 1 tablespoons of olive oil. Add the sausage (removed from casing) to the pan and brown, breaking it up with a wooden spoon as it cooks, 6-8 minutes.
· When the sausage is almost ready stir in kale until tender. Add half of the garlic, nutmeg, salt and pepper and cook for about 1 minute. Reserve warm until the risotto is ready.
· While the sausage is browning, place a high-sided skillet over medium-high heat with about 1 tablespoon of olive oil and 2 tablespoons of reserved chicken stock. Add the onion and remaining garlic to the pan and cook until tender, 4-5 minutes. Add the rice to the pan and cook until lightly toasted, about 1 minute. Add the wine and cook until most of it has evaporated. Add a ladle of the reserved warm stock to the pan and cook, stirring frequently, until it has absorbed. Continue adding stock, one ladleful at a time, while stirring frequently, until the rice is tender and creamy, about 18 minutes. Stir in grated cheese and season with salt and pepper.
· To serve, spoon a bed of risotto and top with a scoop of the sausage and kale.
Oh and Serve With Red Wine :)
.JPG)
.JPG)
