Risotto with smoked turkey sausage and sun-dried tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sun-dried tomato halves, oil-packed |
| ⅓ | cup | Fresh parsley, packed |
| 1 | tablespoon | Oil, (from tomatoes) |
| 6 | cups | Chicken broth |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil |
| ½ | cup | Onion, finely chopped |
| 1 | Clove garlic, minced | |
| 8 | ounces | Smoked turkey sausage, thinly sliced |
| 2 | cups | Arborio rice |
| ⅓ | cup | Parmesan cheese, grated |
| Freshly ground black pepper, to taste | ||
Directions
1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped. (Or chop by hand.) Set aside.
2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep warm.
3. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat. When hot, add the onion mixture and cook 1 minute.
4. Stir in the rice to coat with the onion mixture and cook 1 minute.
5. Begin to add the warm broth, about ½ cup at a time. (Reserve ¼ cup broth.) Cover and cook 5 minutes, stirring occasionally. Add another ½ cup of broth, cover and cook another 5 minutes, or until the broth is absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition.
6. Stir in the reserved ¼ cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper. (If you have used canned broth, you may not need additional salt. Taste and adjust the seasonings if necessary.) Serve immediately.
>From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by MsRooby@...
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@...> on Mar 18, 1997