Risotto with Pecorino, Elk Sausage, Wilted Greens in Crock Pot

This is the dish I made today for our outdoor dinner at Idaho Shakespeare this evening. Play: Othello. Company: great friends, good vino!

Serves 6

Rosemary flavored olive oil

1 large shallot, peeled & minced

2 cups Arborio rice

½ cup dry white wine

4 cups chicken broth

1 teaspoon salt

½ cup freshly grated Pecorino Romano cheese

2 cups arugula

2 elk sausages, meat removed from casing

Heat olive oil in sauté pan and sauté shallots until they have softened. Lightly coat the insert of the crock pot with some extra oil. Remove sauté pan from heat and add the rice; stir to coat. Add mixture to crock pot and add wine. Stir in chicken broth. Add salt. Cover and cook for two hours or until liquid is absorbed. Meanwhile, sauté meat and set aside. Wilt arugula in olive oil (add 1 tblsp butter if desired). When risotto is done, add cheese, arugula and meat. Sprinkle cheese before serving. Bon Appétit!

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