Rich and creamy risotto
with Italian sausage and Parmesan cheese.
Risotto
with Italian Sausage
- 1 pound Italian sausages,
casings removed
- 1 large onion, chopped
- 2 large garlic cloves,
chopped
- 1 1/4 cups medium-grain
white rice (arborio rice)
- 4 to 5 cups chicken broth
- 1/4 cups freshly grated
Parmesan cheese
- 1/4 cup chopped fresh
Italian parsley
- Salt and freshly ground
black pepper to taste
- Additional grated Parmesan
for accompaniment
- Cook sausage, onion and
garlic in large saucepan over medium heat until onion is tender,
breaking up sausage with spoon. Drain excess fat. Add rice and
stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and
simmer until broth is absorbed, stirring frequently, about 15
minutes.
- Continue to simmer until
rice is just tender and mixture is creamy, adding more broth
1/4 cup at a time and stirring frequently, about 6 minutes longer.
Mix in cheese and parsley. Season with salt and pepper.
- Serve, passing additional
Parmesan.
Serves 8.
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