1 cup uncooked Arborio or Carnaroli rice
1 1/2 cups minced white and light-green of leek
1/2 cup thinly sliced celery
12 oz cooked chicken sausage*, sliced thick
1 bunch swiss chard
1 cup chicken stock
1/2 cup dry white wine
1 quart or more boiling water**
1/2 cup grated cheddar cheese
2 Tb unsalted butter
not-too-hot vinegar-based hot sauce - e.g., Cholula
freshly ground black pepper
* See label photo for Whole Foods product I happened to use.
** I use an electric tea kettle for this.
Preheat the oven to 170 degrees F. Put soup plates in the oven to warm.***
Separate the stems from the chard leaves. Chop the stems finely. Chop the leaves coarsely. Set both aside.
Clean the pan and return to medium heat. When hot, add a couple Tb of olive oil and the rice. Stir. Cook until a few grains of the rice begin to turn a little bit tan. (I.e., the usual risotto shtick.) Add the chicken stock. Reduce heat to low. Cook until the stock is nearly absorbed. Continue the risotto routine with the boiling water. See Marcella Hazan or other authority if you don't know the routine.
When the risotto is five minutes away from being done,**** raise heat to medium. Stir in the reserved sausage and sauteed vegetables, plus the chard leaves. Continue cooking.
When the rice is barely done, remove from heat. Stir in the butter and cheese. Taste. Season accordingly with salt and pepper. Add add additional hot water if needed. (Risotto is always better too wet than too dry; too dry makes it gluey.) Serve on the heated soup plates. Top with dots of hot sauce.
*** If you serve this dish on cold plates you deserve a stint in the gulag.
**** Yes, I know that if you are not a risotto geek you will not know when "five minutes before being done" is, but then if you are not a risotto geek you almost certainly have given up on this recipe before now. (This is the leeky abstraction part.)