Instructions: Bring the stock to a boil; lower the heat to a simmer. In a large, heavy gauge saucepan over medium heat, melt the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Add the sausage and garlic. Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute.

Pour in the wine. Stir occasionally, cooking until the liquid is almost gone, about 2 minutes. Add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the liquid is almost gone, add just enough hot stock to cover the rice, along with a pinch of salt and cayenne. Check the risotto every 3 or 4 minutes, giving it an additional stir to make sure it isnt sticking to the bottom of the pan and adding just enough stock to cover the rice when the liquid has almost disappeared. After a couple of additions of stock, add the broccoli raab. Continue adding stock and checking until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you

should see a small white pin-dot in the center. Take the risotto off the heat and stir vigorously for a few seconds. Fold in the pepper, cheese, and a pinch of salt if needed. Stir in a few tablespoons of stock to loosen the risotto, if you like. serve immediately.

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