Risotto with italian sausage and fresh parmigiano
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| ¼ | cup | Chopped shallots |
| 1 | pounds | Arborio rice |
| 6 | ounces | White wine |
| 32 | ounces | Chicken stock |
| Salt | ||
| Pepper | ||
| ½ | cup | Unsalted butter |
| ¾ | cup | Fresh Parmigiano-Reggiano cheese |
| ½ | cup | Chopped fresh basil |
| 3 | ounces | Diced tomatoes |
| 6 | ounces | Italian sausage; cooked |
Directions
Heat olive oil in a 10-inch saucepan and add shallot. Sweat shallot and add the rice. Cook about 1 minute and add white wine. Reduce by half. Add chicken stock 4 ounces at a time and cook until rice is al dente. Add salt, pepper, butter, fresh Parmigiano, basil, diced tomato and Italian sausage, Serve in large bowl.
Yield: 4 - 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN Converted by MM_Buster v2.0l.