Risotto with italian sausage and fresh parmigiano

Yield: 1 servings

Measure Ingredient
3 tablespoons Olive oil
¼ cup Chopped shallots
1 pounds Arborio rice
6 ounces White wine
32 ounces Chicken stock
\N \N Salt
\N \N 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

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.

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