Tuesday, July 26, 2011

Sausage/Vegetable Risotto

(not my picture, taken from brigitte.de)

1 lb. garlic Italian sausage links, cut into 1" pieces
2 Tbsp. water
2 Tbsp. olive oil
2 cups uncooked arborio or long grain white rice
4-6 cups chicken broth
1/8 tsp. pepper
1 bag frozen mixed veg, thawed (I just microwave for a little less time than called for)
3/4 cup grated Parmesan cheese
2 Tbsp. butter
Salt to taste


In large skillet, cook sausage pieces and water over medium heat until water evaporates and sausage pieces are well browned, about 7-9 minutes. Remove from skillet and set aside.

Add olive oil to drippings in skillet. Add rice; cook until rice is slightly toasted, about 5 minutes.

Meanwhile, place broth and pepper in a medium saucepan and warm over low heat. When rice is toasted, add broth, about 1/2 cup at a time, and cook and stir until liquid is absorbed. Keep going until the rice is al dente.

If you like a thicker risotto, add less broth; if you like it thinner and soupier, add more broth. Then add sausage and veg; cook and stir for 2-3 minutes until veg are hot. Stir in cheese, butter, and salt to taste, then remove from heat, cover, and let stand 4 minutes. Stir again and serve immediately. Serves 4-6

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