| Italian Sausage Risotto Serves 4-6 1 lb Italian pork sausage1 onion, finely
chopped1 T butter 1 ¼ C Arborio rice ½
C good red wine 3 C hot chicken broth 1 T grated Parmesan cheese (plus extra to serve) salt & pepper to taste | 1. Skin the sausages and pinch small
sections into a large frying pan. Fry gently until lightly crusty. Remove sausage from
pan and set aside. 2. In the frying pan melt the butter, add the onion and cook
over moderate heat until it softens. Add the rice and toss until well coated in butter, stirring constantly.
3. Add the wine and stir until it is absorbed. Add
the sausage and stir through. 4. Add the chicken broth and bring back to a boil.
Reduce the heat to very low , cover, and cook 15-20 minutes until the broth is absorbed and the rice is tender, stirring
occasionally. 4. Remove from heat. Stir in Parmesan, add
salt & pepper to taste and serve. |
