Difficulty: Medium - experience needed
Dietary guidance: n d
2 T EVOO
3 oz dried chorizo sliced 1/4 inch thick (or 8 oz Italian sausage)
1/2 c finely chopped onion
5 cloves garlic, minced
1 1/4 c Arborio rice
1/4 c dry white wine
1 1/2 c chicken stock
3/4 c water (chicken stock if making sausage & broccoli rabe)
24 littleneck clams scrubbed well (6 oz broccoli rabe cut into 2-inch pieces)
Preheat oven to 400.
heat a cast-iron or oven-proof skillet over medium-high heat. Swirl in the oil. Cook chorizo or sausage (casings removed and broken into small pieces), stirring often for about 2 minutes until edges are brown (or sausage is opaque, 3 minutes).
Stir in onion and garlic. Sweat the onion and garlic about 3 minutes.
Stir in rice and toast for a minute or two. Add wine and bring to a boil. Cook until skillet is almost dry. Add stock and water and bring to a boil.
Transfer skillet to the oven. Bake for 10 minutes.
Add the clams (broccoli rabe tossed with 1 T water and 1/4 t kosher salt). Bake until clams open and rice absorbs all the liquid. Let stand, covered, for 10 minutes (Sausage and broccoli, stir first then let stand).