Rice with Brussels Sprouts and Sausage
Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Easy

This dish is not a risotto as you do not stir the rice as it cooks, so it would be called a riso rather than a risotto in Italian.  The flavors are complementary in a rustic way.  Just remember that Brussels sprout are a cruciferous plant and therefore overcooking them, even slightly, will make them taste just the way all those people who hate them believe they always taste.  Take the times suggested as guideline, but make a final determination about doneness by tasting.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 25 minutes

3/4 pound mild Italian sausage, casing removed and crumbled

1 1/2 cups water and more as needed

2 tablespoons unsalted butter

2 tablespoons finely chopped onion

2 garlic cloves, finely chopped

1 cup short grain rice (Arborio), rinsed in a strainer

1/4 pound small Brussels sprouts, trimmed and chopped

1/2 teaspoon salt

1 teaspoon fresh sage, finely chopped

Freshly ground black pepper to taste

Freshly grated parmigiano-reggiano cheese to taste

1. In a large skillet, cook the sausage over high heat until it turns color, breaking the meat up further with a wooden spoon, about 10 minutes.  If it starts to stick to the skillet, add 1/4 cup of water and stir with a wooden spoon.  Keep adding small amounts of water as needed.  When the sausage is done, drain with a slotted spoon.

2. Meanwhile, in a heavy, 2-quart saucepan with a heavy lid, melt the butter over high heat, then cook the onions and garlic until soft, stirring, about 4 minutes.   Add the rice and cook for 1 minute, stirring.  Add 1 1/2 cups water, the salt, and sage and bring to a boil.  Once it reaches a boil reduce to low and cook for 5 minutes without stirring. 

3. Add the Brussels sprouts and fold into the rice, then cook over low heat until the rice and Brussels sprouts are al dente and all the water is absorbed, about 10 to 20 minutes, so keep checking. 

4. Fold in the sausage and pepper.  Place a paper towel over the rice and cover with the lid and let it stand for 5 minutes before serving.  Serve with parmigiano.

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Posted: 12/28/2006