Ingredients

The following ingredients have 6 Servings
  • 1lb sweet Italian sausage, casings removed and crumbled into smaller pieces
  • 1 tablespoon olive oil
  • 2 large shallots, finely chopped
  • 2 cloves of garlic, minced
  • 3 cups arborio rice
  • 1 cup white wine (Sauvignon Blanc works great here!)
  • 7 to 8 cups chicken stock
  • 1/2 bunch collard greens, rinsed and chopped
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons cold butter
  • Salt and freshly ground pepper to taste

Instruction

  • Bring the chicken stock to simmer in a saucepan. Let it stay there, simmering, while you work on the other ingredients.
  • In a large skillet, over medium high heat, heat the olive oil and, once hot, add the sausage and sauté until brown, about 3 minutes, breaking it apart with a wooden spoon.
  • Remove the sausage with a slotted spoon and reserve.
  • Lower the heat to medium low. Add the shallots and garlic to the skillet and sauté until translucent, about 5 minutes. Then, add the rice and let it fry with the onion and garlic for a couple of minutes.
  • Add the wine and cook until almost absorbed, about 2 minutes.
  • Start adding the hot stock, 1 cup at a time, simmering until almost all absorbed and then adding the following cup. Continue to do this , stirring often, until the rice is al dente and mixture is creamy. The whole process should take about 25 to 30 minutes and you might not need all the stock.
  • When the rice is almost al dente but not quite there yet, add the chopped collard greens and the sausage and keep adding the stock.
  • When the rice is done, remove from heat and add the cold butter and the parmesan cheese, stirring vigorously.
  • Season with salt and pepper and serve immediately with more Parmesan cheese on the side!