Risotto with Sausage
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sausage
links, cheese/parsley flavour |
*
|
| 1 | quart |
beef stock
|
*
|
| ⅓ | cup |
onions
finely chopped |
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
white wine
dry |
|
| 1 ½ | cups |
arborio (short-grain) rice
|
|
| ¾ | cup |
Parmesan cheese
grated |
|
| 1 | x |
salt
pinch |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sausage
links, cheese/parsley flavour |
*
|
| 0.9 | l |
beef stock
|
*
|
| 79 | ml |
onions
finely chopped |
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
white wine
dry |
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 177 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt
pinch |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Remove the casings from the sausage and break up the sausage.
Bring the broth to a simmer.
In a dutch oven, soften the chopped onion in half the butter.
Add the sausage meat and brown it. Raise the heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Sauté 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once.
