Saturday, 25 June 2011

• How to Make Italian Sausage & Red Pepper Risotto

  
  Ingredients:

  • 8 Oz. Italian Sausage
  • 3 Cups Low Sodium Chicken Stock
  • 3/4 Cup Arborio Rice
  • 1/2 Tbsp Butter
  • 1/2 Tbsp Extra Virgin Olive Oil
  • 1/2 Medium Yellow Onion, chopped
  • 1 Red Pepper chopped
  • 2 Cloves of Garlic, minced
  • 1/4 Tsp Black Pepper
  • 2 Tbsp White Wine
  • 1/4 Cup Parmegiano Reggiano
  • 2 Tsp Italian Parsley or Cilantro, chopped

  
  

  Directions:

  1. Simmer chicken stock in a small saucepan over medium heat. 
  2. Add butter and olive oil to a large skillet or saucepan over medium heat. 
  3. Add the sausage (I use spicy sausage, but you can go with mild if you don't like it too spicy) and break it up with a wooden spatula as it browns.
  4. Cook the sausage for five minutes.
  5. Add garlic, red pepper and onion and cook about eight minutes until softened, scraping up the brown bits on the bottom of the pan as it cooks.
  6. Add the rice, stir to coat. 
  7. Add the white wine and cook until liquid is almost all evaporated (about one minute). 
  8. Add the chicken stock, one ladle at a time, to the rice mixture. 
  9. Stir almost constantly. When the liquid is almost completely absorbed, add another ladle full. 
  10. Repeat this process until you have added all of the stock to the rice mixture. This process will take about twenty to thirty minutes.

  

  The rice mixture should be thick and creamy.  The rice should still be al dente, but not hard. Add 3/4 of the cheese and stir to combine. Transfer to serving dish and top with chopped parsley or cilantro and remaining cheese.

  Serve immediately. I bet you won't be able to stop eating it after the first bite!

   

  Will you be trying out this Risotto recipe?

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