Risotto with Italian Sausage, Caramelized Onions and Bitter Greens

Risotto with Italian Sausage, Caramelized Onions and Bitter Greens (Adapted from CL)

4 cups chicken broth
1/2 cup water
2 teaspoons olive oil
2 cups chopped onion
2 teaspoons sugar
8 ounces sweet turkey Italian sausage, casings removed
1/4 cup chopped shallots
1 cup dry Arborio rice
1/3 cup white wine
2 cups arugula leaves
1 ounce fresh grated pecorino Romano cheese
1 teaspoon fresh grated lemon zest

In a medium saucepan, add broth and water - bring to a simmer, reduce heat to low and keep warm.

In a large saucepan, heat oil over medium-high. Stir in chopped onion and sugar - sauté until the onions are golden, about 7 to 10 minutes. Scoop onions out to a small bowl or plate. Add sausage to the saucepan - sauté until browned, stirring to crumble, about 4 to 6 minutes. Stir in shallots and sauté until softened, about 2 to 4 minutes. Stir in rice - sauté for 1 minute. Stir in white wine - cook until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth - cook, stirring, until the liquid is nearly absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. You want the rice to be tender, yet still have a bite to it, so check it around to 20 minute mark or so - you may not need all of the liquid. Remove from pan form the heat and stir in reserved onion, arugula, cheese and zest.

Makes about 4 servings

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