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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
3 cups risotto rice, (Arborio or Vialone Nano)
1/3 lb fresh sweet Italian sausages, peeled and crumbled
1/4 cup unsalted butter
3/4 cup freshly grated Parmigiano
A small white onion, minced
5 tbsp tomato sauce
1 quart simmering beef broth
1/2 cup dry red wine, warmed
Salt to taste
Peel and mince the onion. Saute with all but a tbsp of the butter in a casserole, and when it has browned lightly remove and save onions with a slotted spoon, leaving behind as much of the butter as possible.
Next, saute the rice in the pot, stirring briskly, for 5-7 minutes, then return the onions to the pot and stir in the warmed wine. Once the wine has evaporated begin adding broth a ladle at a time.
When the rice is about half done stir in the minced sausage and the tomato sauce. Continue stirring in broth until the rice reaches the al dente stage, then stir in the remaining butter, and the cheese. Turn off the flame and let the risotto sit covered for a couple of minutes, then serve. Serves 5-6.
This would be great with a richly flavored Barbera or Rhone style wine.
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RISOTTO WITH SAUSAGES
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
3 cups risotto rice, (Arborio or Vialone Nano)
1/3 lb fresh sweet Italian sausages, peeled and crumbled
1/4 cup unsalted butter
3/4 cup freshly grated Parmigiano
A small white onion, minced
5 tbsp tomato sauce
1 quart simmering beef broth
1/2 cup dry red wine, warmed
Salt to taste
Peel and mince the onion. Saute with all but a tbsp of the butter in a casserole, and when it has browned lightly remove and save onions with a slotted spoon, leaving behind as much of the butter as possible.
Next, saute the rice in the pot, stirring briskly, for 5-7 minutes, then return the onions to the pot and stir in the warmed wine. Once the wine has evaporated begin adding broth a ladle at a time.
When the rice is about half done stir in the minced sausage and the tomato sauce. Continue stirring in broth until the rice reaches the al dente stage, then stir in the remaining butter, and the cheese. Turn off the flame and let the risotto sit covered for a couple of minutes, then serve. Serves 5-6.
This would be great with a richly flavored Barbera or Rhone style wine.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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