Servings: four to six as a main course.
This warming risotto studded with fresh corn kernels and spicy arugula bridges the transition from summer to fall.
Get a double hit of arugula with a Tomato & Arugula Salad with Goat Cheese Dressing.
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5 stars with these tweaks:
Notes: Saute sausage. Take out and drain. Add 1 Tbsp olive oil, saute garlic and leek until soft. Add wine and simmer until almost gone. Add rice and stir to coat--may need to all more olive oil. Add broth. Meantime, blanch corn; once cool, cut off cobs. Set aside. Continue to add broth to risotto and stir. Once it's almost done, stir in the sausage, followed by the corn 5 minutes later. Stir, adding liquid as necessary, for about 5 minutes more. Add handfuls of arugula to taste, and stir until wilted. Once done, add zest of one lemon and stir to incorporate. Add cheese, stir, and serve.
I enjoyed this risotto quite a bit. I did cook the arugula and corn with the risotto rather than separately and managed to time it without overcooking. I felt the dish lacked acidity and that the sausage was slightly overcooked. Next time I would cook the sausage separately and add it. Otherwise, great risotto
Made the recipe as it was written. Used a little more sausage than it called for and will use slightly more next time. Made it with the heirloom cherry tomato, fennel and arugula salad. Excellent dinner but time consuming. Will definitely make it again.
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