A while back, I told my boyfriend that I wanted to make a sun-dried tomato risotto and he told me how he loved sun-dried tomato. And since he also loved Italian sausage in risotto, I decided to combine the two to create this dish. So baby, this is for you.
INGREDIENTS
- 1/2 cup Arborio rice
- 1/4 cup sun-dried tomatoes, chopped finely
- hot Italian sausage meat
- 1 tablespoon extra virgin olive oil
- 2 cups chicken broth, hot
- 1 cup water (used to simmer tomatoes)
- cilantro, chopped
- 1/4 cup parmesan, grated
- 1/4 cup dry white wine
In a sauce pan, simmer the sun-dried tomatoes in water for about one minute.
Drain the tomatoes (reserving the liquid). In a saucepan, combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at bare simmer.
Finely chop the tomatoes.
In a large skillet, cook the Italian sausage meat and break it into bite size pieces.
Once done, remove and set aside. Leave a bit of the oil in the pan for added flavour.
In that same pan, add a bit more oil over medium-high heat and add the rice, cook until it becomes translucent.
Add the sun-dried tomatoes and white wine to the pan, and stir until it's absorbed in the rice.
Once the white wine is absorbed, turn the heat down to medium and add a ladle of hot chicken broth to the risotto, about 1/2 cup each time. Stir continuously after each ladle of broth.
When risotto is almost done, add the Italian sausage meat back into the pan and stir.
Add the parmesan and stir until it is well combined.
Lastly, add the chopped cilantro and give it a final stir.
Plate your risotto, and garnish with a bit more chopped cilantro and grated parmesan over the top.
True 
Comments (2)
Wow this looks amazing! You've written so many posts with risotto that I just have to try it again, next time I have good Italian food. Great stuff!