2 tablespoons extra virgin olive oil
1 medium onion, small dice
8 cups chicken or vegetable stock
2 cups superfino arborio rice
1/2 pound sweet Italian sausage, sliced or bite-size pieces
1 cup roasted Yukon gold potatoes medium dice
1 bunch rapini, blanched and chopped to one-inch lengths
2 ounces veal stock
1-2 tablespoons butter
2/3 to 1 cup fresh grated Parmigiano-Reggiano
Salt and pepper to taste
Slowly sweat diced onion with extra virgin olive oil until translucent. Stir the rice into the onions, cook about 3 minutes until the rice becomes chalky and a white dot appears in the center of the rice grain.
Add the Italian sausage and cook until slightly browned. Add the first cup of stock and stir until it is absorbed by the rice; then begin adding the stock 1 cup at a time, adding more stock only after the previous cup has been absorbed.
Once 6 cups of stock have been absorbed (about 17 minutes), begin adding the stock a half cup at a time. Start seasoning with the salt and pepper.
When all the stock has been added, the texture should be tender with a slight firmness in the center. Add the roasted potatoes, veal stock, and blanched rapini at this time. Remove from the heat and stir in the cheese and butter. Season again with salt and pepper. The risotto should be light and creamy.
Yield: 6 to 8 portions
Source: Todd Nelson, executive chef Mi Piaci Ristorante Italiano, Dallas