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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 lb Italian sausage
4 tbsp butter
1/2 cup olive oil
3 cloves garlic
1 medium onion, finely chopped
4 1/2 cups chicken stock
1/8 tsp ground nutmeg
1 cup white cooking wine
1 1/2 cups instant rice (risotto or orzo)
1 (4 oz) can mushroom pieces
1 (8 oz) can tomato sauce
6 oz grated Parmesan cheese
Remove the sausage from its casings. Brown it, and drain the grease.
In a Dutch oven, heat the butter and olive oil, and saute the garlic and onion until golden.
In the same pot, add the chicken stock, nutmeg, wine, sausage, rice, and mushrooms. Stir constantly to keep the rice from sticking. Add the tomato sauce and cheese near the end of cooking (when the rice softens).
The tomato sauce will turn the rice a light pink. Add more cheese if desired. Serves 6-8
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NORTHERN ITALIAN RISOTTO WITH ITALIAN SAUSAGE
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 lb Italian sausage
4 tbsp butter
1/2 cup olive oil
3 cloves garlic
1 medium onion, finely chopped
4 1/2 cups chicken stock
1/8 tsp ground nutmeg
1 cup white cooking wine
1 1/2 cups instant rice (risotto or orzo)
1 (4 oz) can mushroom pieces
1 (8 oz) can tomato sauce
6 oz grated Parmesan cheese
Remove the sausage from its casings. Brown it, and drain the grease.
In a Dutch oven, heat the butter and olive oil, and saute the garlic and onion until golden.
In the same pot, add the chicken stock, nutmeg, wine, sausage, rice, and mushrooms. Stir constantly to keep the rice from sticking. Add the tomato sauce and cheese near the end of cooking (when the rice softens).
The tomato sauce will turn the rice a light pink. Add more cheese if desired. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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