Risotto with Italian sausage and broccolini

Ingredients:

• 3 tbsp (45 g) butter
• 1 bunch (230 g) broccolini, coarsely chopped
• 350 g sweet Italian sausages for frying, casings removed
• 1/2 onion, finely chopped
• 1 medium carrot, cut into small cubes
• 1 cup round grain arborio rice
• 1 clove of garlic, chopped
• 1/3 cup dry white wine
• 2 cups lightly salted chicken broth
• 400 g of diced canned or fresh tomato pulp
• 1 tbsp. coarsely grated cheese Fontina

Preparation:

1. Preheat oven to 450°F (230°C). Melt 1 tablespoon (15g) butter in a Dutch oven or ovenproof saucepan over high heat. Add the broccolini and cook, stirring constantly, until tender, 3 to 4 minutes. Transfer the broccolini to a platter. Add the sausage, onion, and carrots to the pan and cook, breaking up the meat, until browned, about 5 minutes more. Add the rice and garlic and cook, stirring constantly, for another minute.
2. Pour the wine into the pan and simmer until the liquid has evaporated, about 2 minutes. Add the chicken broth, tomatoes, and 1 cup of water, cover, and bring to a boil. Place the roasting pan in the oven and cook until the rice is tender, about 15 minutes.
3. Remove the roasting pan from the oven and vigorously stir in 2 tablespoons (30 g) butter and the fontina cheese, stirring until the cheese is melted, 1 to 2 minutes. Stir in the broccolini and divide the risotto among shallow bowls.