|Risotto for dinner|
A couple of further notes: The original recipe calls for a can of diced tomatoes, but I usually use a quart of Big Red Farm tomato puree from last year, since I have it on hand; I combine it with closer to 2 1/2 cups of water in the second step since it's a little more than a 28-oz. can. Also, for the pork-averse, I think any flavor of Griggstown Farm chicken sausage is fantastic in this recipe. A vegetarian version, obviously, can be made by omitting the sausage altogether. If you do this, you may find you want a bit more olive oil for sauteing.
|Finished risotto, with lots of chard!|
TOMATO, SAUSAGE AND SWISS CHARD RISOTTO
adapted from Martha Stewart Everyday Food
1 28-oz. can diced tomatoes, with juice OR tomato puree (see note above)
1 Tablespoon olive oil
3/4 lb sweet or hot Italian sausage, casings removed (or chicken sausage, see note)
1 small onion, chopped
coarse salt and freshly ground pepper
1 cup Arborio or other short-grain rice
1/2 cup dry white wine or hard cider
1 to 2 bunches Swiss chard
1/2 cup grated Parmesan or Pecorino
2 Tablespoons butter
|Chopped chard and cider|
In a small saucepan, combine tomatoes (with juice) or puree with about 3 cups water. Heat just to a simmer; keep warm over low heat.
In a heavy-bottomed saucepan, heat oil over medium. When hot, add sausage and onion; season with salt and pepper. Cook, breaking up sausage with spoon, until sausage is opaque and onion softened, about 5 minutes.
Add rice; cook, stirring, for 1-2 minutes. Add wine and cook, stirring frequently, until absorbed (another 1-2 minutes).
|Risotto in process|
Add 2 cups of tomato mixture and stir; lower heat to medium-low. Simmer, stirring occasionally, until liquid is absorbed (about 5 minutes). Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, until rice is tender and creamy, about 25 minutes total.
Add chard with the last cup of liquid. Depending on how much chard you want to put in, you may have to add it in batches, stirring it in and waiting for the leaves to wilt a bit before adding the next handful.
|Supper is served.|
When all liquid has been absorbed, and chard is well softened, remove risotto from heat, season with salt and pepper, and stir in grated cheese and butter. Serve hot (risotto thickens as it cools), passing more grated cheese at the table if you like.