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Sausage Risotto with Chard

This isn't an unusual combination of ingredients, although I use an unusual rice. Risotto (italian word for rice) purists would claim you must use one of the short grain italian rices, but I've found the aromatic rices work very well in this cooking method. They tend to be slightly healthier and very flavorful. Some might say the end result is slightly less glossy, but the texture is retained beautifully and the taste is incredible.

This takes as long as it takes, so you just have to let it work. Don't let the liquid boil, but don't keep the flame too low for it to be absorbed. On my gas stove this is medium heat, but you should adjust as needed. I find this takes from 20 minutes to 30 minutes depending on the rice. There should be a soft, but not mushy exterior and a not quite tender interior of the rice grains. Don't overcook - then it's just awful!

What you need

  1. 1 1/4 cups white basmati rice (or use arborio or carnaroli)
  2. 1/2 medium onion, very finely minced
  3. 1-2 tbl rendered bacon fat
  4. 1 garlic clove, minced
  5. 2 spicy italian sausages, casings removed and broken into pieces
  6. 3-4 cups (+/-) broth
  7. 2 cups chopped green cabbage
  8. 2 cups chopped chard leaves, stems removed
  9. 1/4 cup romano cheese plus additional for serving
  10. 2 tbl butter
  11. Kosher salt & fresh ground black pepper
  12. 1/4 cup fresh minced parsley leaves
  13. Additional romano for serving

How to make it

  1. Heat chicken broth and keep warm
  2. Heat bacon fat in a large skillet over medium-high heat
  3. Add sausage and cook until browned - remove and set aside in a bowl
  4. Add onion and cook until just beginning to brown
  5. Add garlic and rice and stir to coat rice well with oil
  6. Cook rice until it becomes opaque
  7. Reduce heat to medium and add a ladel full of broth and stir to incorporate
  8. Continue adding broth starting about 1 cup at a time - cook until absorbed, then add more
  9. After you've added 2/3 of the broth, add the sausage with collected juices, cabbage and chard
  10. Continue adding broth and cooking until rice is al denté and vegetables are cooked
  11. When rice is done, turn off heat and stir in romano and butter - let stand a few minutes, then garnish with remaining parsley

Serve with a salad and additional cheese on the side.

Questions about this recipe?