Risotto with Italian Sausage
Deliciously comforting, rich and creamy risotto with Italian sausage and Parmesan cheese.
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.
Makes 8 servings.