|Delicious as well as colorful|
Sangiovese Farro Risotto with Rapini and Italian Sausage
1 c. farro
3-4 c. sangiovese wine (or chianti, or another bright red)
1/2 -1 c. water, stock, etc- I used the leftover liquid from blanching the broccoli rabe
5 c. or 1 bushel broccoli rabe (rapini), chopped- after blanching the greens will drastically decrease in size
3 cloves garlic- finely sliced
2 links sweet or spicy Italian sausage
1 sweet onion- sliced
2 Tbl olive oil
1/2-1 tsp. crushed red pepper
1/4 c. shaved piave
Salt and pepper to taste
1. Cook sausage links in a saute pan. In a large pot, boil salted water. Once water is boiling, add the broccoli rabe and leave in the water for 2-3 minutes. Remove, drain in a colander, reserve 1 cup of the liquid and immediately run cold water over the greens to stop the cooking process (this is known as blanching). Squeeze as much excess water from the rabe.
2. Once sausage is mostly cooked, remove from pan. Once it's rested, slice. In the large pot you cooked the rabe in, add 1 Tbl oil and toast the farro when the oil is hot. Once toasted add a cup of wine. Stir and let it absorb into the grain, and once almost fully absorbed, add another cup.
3. While that's cooking add the remaining Tbl oil to the saute pan and add in the sliced garlic and onion. Let cook until soft, then add the rabe and the crushed red pepper. Let it all brown and get a little crispy. Add in the sausage and let it all finish cooking.
4. The farro only needed 3 cups of wine and 1/2 cup of blanching liquid but taste and adjust accordingly. Shave in the piave to the farro and adjust for salt and pepper. Plate with the farro on the bottom, the sausage and vegetables over and a light shaving of piave on top.