Baked Risotto with Sausage and Kale 1

Baked Risotto with Sausage and Kale

The man who works in the parking garage near my office was in a particularly bad mood this morning. I can’t say that I blamed him. Saturday’s warm sun had gone away, and cold rain settled in. The air was heavy and damp and everything looked gloomy. As he watched person after person head into their toasty warm offices filled with friendly colleagues, he was stuck sitting alone in his little booth (that is, until he had to come out in the rain to deal with my permit issues). On top of all that, it was Monday. I wished that had some of this hearty sausage and kale risotto to share with him – with it’s stick-to-your-ribs warmth, it would have been sure to cheer him up. I could have used some myself.

Spicy Pork Meatballs with Parmesan Risotto 2

Spicy Pork Meatballs with Parmesan Risotto

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I’ve been on a meatball kick lately. They aren’t something that I typically make very often, but lately I can’t seem to get enough. It’s funny, because when I was a little kid I actually hated meatballs. I remember sitting in my high-chair throwing them (and making a huge mess) and demanding that my mom rinse off the sauce and give me ketchup instead (ew). But lately, I’ve been craving the familiar comfort of this dish — from classic spaghetti and meatballs or meatball subs to meatballs with sauerbraten sauce over egg noodles.

When I recently learned that there’s a restaurant in New York City entirely devoted to these tender balls of ground meat simmered in sauce (The Meatball Shop), I immediately browsed their menu and decided what I would order if I went. And then I made it. (PS I went to the Shop this past weekend and it’s every bit as wonderful as you’d expect!)

For as often as I make risotto, I never thought to pair it with red sauce. When I saw that The Meatball Shop offers it as a side dish though, I was immediately sold on the idea. It’s such a nice change from pasta, and it gives the dish an entirely different feel. It makes spaghetti and meatballs seem like kids food; this is for grown ups. Meant to be eaten lazily by candle-light while drinking red wine, served with a side of bitter greens (in this case, with some sautéed broccoli rabe).

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