Another annoyingly long name.
4 cups chicken broth
1/2 cup water
2 teaspoons olive oil
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet Italian sausage (12 works better)
1/4 cup chopped shallots
1 cup Arborio rice
1/3 cup white wine
2 cups arugula leaves
3 tablespoons freshly grated pecorino Romano cheese
1 teaspoon grated lemon rind
1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.
3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
Verdict: risotto takes a long time to make. I've been wanting to try it for awhile now, but perhaps I should have waited until winter when standing over a hot stove for half an hour wouldn't be such a hardship. However, it was worth it. This was GOOD. This might be my new comfort food. It was creamy and rich and salty all at the same time. The flavors were perfectly balanced, which was the whole point of the article (Cooking Light, as always). Definitely a winner, but to be put into the regular rotation only in the colder months.
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