Sausage and Kale Risotto

Even though the amazing asparagus changed my direction the other week, I still wanted to make the risotto that I had originally planned. This is a hearty and satisfying risotto. I happened to have some kielbasa in the freezer from another dish so I used that but you could use linguiça (which I love) or chouriço (if you want a spicy kick). You could substitute spinach, but I think the kale stands up very well to the strong flavor of the sausage.

Sausage and Kale Risotto (serves 6)

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 lb. sausage (kielbasa, linguiça, chouriço), cut into ¼-inch pieces
• 1 ½ cups Arborio rice
• 6 cups chicken stock
• 1 ½ lb. kale, stems removed, roughly chopped, and steamed

1. Heat the oil in a large pan over medium heat. Add the onion and cook until just starting to soften, about 3 minutes. Add the sausage and sauté another 3-5 minutes. Add the rice and toast, stirring constantly, until the rice is coated and has become translucent, about 2 minutes.
2. Add ½ cup of stock and cook, stirring constantly, until it is almost completely absorbed. Continue to add stock ½ cup at a time, stirring, waiting until it is absorbed before adding the next batch.
3. After all the liquid has been absorbed and the rice is cooked (it should still have a slight “bite”), stir in the kale.