People are often afraid of risotto, when it is so easy to make. I used to teach classes on the subject in my old life, and the students were amazed at the simplicity. Risotto is the best dish to use up leftover ingredients, but it is even better when you use fresh fodder. This recipe was created out of a free sausage coupon and a graze through Central Market. Feel free to substitute pretty much anything you want after the chicken stock, but remember some things take less or more time to cook through than others.
- 3/4 lbs. hot Italian turkey sausage, about 3 store bought links (casings removed)
- 1 tbsp. extra virgin olive oil
- Kosher salt
- Fresh ground black pepper
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 cup Arborio rice
- 3/4 cup white wine
- 4 cups chicken stock (approximately)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup of Parmesan cheese, plus more for serving
- 1 tbsp chopped Italian parsley, plus more for garnish
- Remove sausage from casing and brown in a 6-8 quart stock pot over medium high heat.
- While the sausage browns, add the stock to a small sauce pan and warm over medium low heat, keeping covered
- Once browned remove sausage from pan and reserve on a covered plate.
- Add the olive oil and onion to pan and sauté until translucent, about 5 minutes.
- Add garlic and sauté for 30 seconds or until fragrant.
- Add the rice to the pan and sauté until the rice is translucent, with a small white dot in the center of the grains, about 1 minute.
- Add the wine and stir until all of the wine has been absorbed by the rice, about 2 minutes, stirring frequently.
- Reduce the heat to medium and begin to add the stock, 1 ladle full at a time just to cover, stirring after each addition.
- Add more stock as the rice absorbs it, stirring during each addition until the rice is just al-dente and no longer chalky to the bite (you may have leftover stock).
- Add the peppers and cover for 1 min, just to take the raw flavor off of them.
- Remove cover, add cheese, parsley, and reserved sausage, stir to combine.
- Season to taste with salt and pepper
- Place risotto in shallow wide rimmed bowls, garnish with parsley, and pass extra Parmesan at the table.
Preparation time: 30 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4
Culinary tradition: Italian