Sausage & Broccoli Risotto

The calendar might say that it is spring, but the weather and the mood across the world screams give me comfort in a bowl.  This risotto is elegant, but comforting, all at the same time.  In the words of my husband, "It's Good!".

3 Tbsp Olive Oil
3 Tbsp Butter
1 lb Ground Pork Sausage – Either Sweet or Spicy
1/4 c Chopped Shallot – About a Medium Size
2 Cloves Garlic - Crushed
1 1/2 c Arborio Rice
1 c White Wine
1 Tbsp Dried Italian Seasoning
1 c Beef Stock
3 - 4 c Chicken or Stock
1 1/2 c Broccoli Florets
1/2 c Grated Parmesan Cheese
2 Tbsp Heavy Cream
2 Tbsp Fresh Basil - Finely Chopped
1 Tbsp Flat Leaf Parsley – Finely Chopped
Kosher Salt
Fresh Ground Black Pepper
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In a medium deep skillet warm 1 Tbsp of the Olive Oil.  Add the ground pork to the skillet.  Break the ground pork up with a spatula or wooden spoon.  Brown the pork stirring occasionally for 5 – 8 minutes.  Turn off the heat and transfer the ground pork to a small bowl to reserve for later, leaving the leftover oil in the skillet.

Over medium heat add the remaining olive oil and butter to the skillet the pork was in.  Once the butter is melted add the shallot, garlic, pinch of salt and some pepper. Stir to coat. Let it cook 3 minutes. Add the Arborio rice and stir to combine. Let the rice toast for 3 - 5 minutes. Add the white wine and stir to incorporate and scrap up any of the brown bits of leftover pork. Add another pinch or two of salt, some more pepper and the Italian seasoning. Let the mixture simmer until the liquid has almost reduced by half.

Reduce the heat to medium low and add the cup of beef stock to the rice and stir to combine. Let the mixture simmer until the liquid has almost reduced. Repeat adding the chicken stock and letting it cook down making sure that the rice doesn't get too dry or start to stick to the bottom of the skillet.
 
While the rice is cooking bring about one inch of water in a pot to boil.  Add a tablespoon of salt and the broccoli florets to the water and cover.  Let the broccoli cook for about 5 minutes.  Drain and set aside.

After the third cup of chicken stock (four cups of stock total) has been almost reduced from the rice, give the rice a taste. The rice should be slightly firm, but cooked through.  If needed add up to an additional cup of stock to the rice, a half a cup at a time.

Once the rice is cooked and most of the liquid has been reduced add the cooked ground pork, broccoli florets, heavy cream, parmesan cheese, parsley and basil (save a bit of the parsley and basil of garnish). Stir to combine. Turn off the heat. Give the rice a taste and add salt and pepper if needed. Transfer to bowls and garnish with some extra parmesan cheese and the remaining parsley and basil.

Serves 4 people