1/2 lb italian sausage, or what ever you prefer (I used Richardson's Family Farm), crumbled
1 1/2 cup aborio rice
1/2 cup dry white wine
2 Tbsp butter
4 Tbsp extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
5 1/2 cups of hot chicken stock
1/2 bunch of lacinato kale, chopped
1 fennel bulb, sliced thin
1 medium onion, finely chopped
pinch of saffron
salt ad pepper
parsley for garnish
Cook sausage until browned; set aside. Put saffron in the white wine, and set aside. In a medium sauce pan or skillet heat oil over medium heat, add onions and cook until soft. Add fennel and cook until the onion is translulcent. Add rice, and stir to coat with oil. Cook until the rice is slightly translucent. Pull the saffron out of the wine, and add the wine to the pan. Stirring occasionally, cook until most of the wine is absorbed. Add stock one ladle at a time, allowing most of the liquid to be absorbed between additions. Continue this until the rice is tender, but still has tooth to it, stirring occasionally. Stir in sausage and kale until fully incorporated. Add butter and cheese, salt and pepper to taste. Garnish with chopped parsley, and more Parmesan if you desire.
Need a new camera.