Risotto with sausage

Yield: 4 servings

Measure Ingredient
3 Links parsley/cheese sausage =OR=- Luganega sausage, (commercially made)
1 quart Meat broth
⅓ cup Finely chopped onion
3 tablespoons Butter
2 tablespoons Dry white wine
1½ cup Arborio rice
¾ cup Grated Parmesan cheese
Salt
Freshly ground black pepper

REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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