Sausage Risotto
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Sausage Risotto

1. Butter, divided - 4 tablespoons
2. Mild Italian sausage link, casing removed - 1 (4 ounce)
3. Diced shallots - 4 tablespoons
4. Salt, or more to taste - ½ teaspoon
5. Arborio rice - 1 cup
6. Chardonnay wine - ½ cup
7. Chicken broth, or more as needed - 4 cups
8. Grated Parmesan cheese - ½ cup
9. Fresh thyme, or to taste - 3 sprigs

How to cook deliciously - Sausage Risotto

1. Stage

Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.

2. Stage

Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.

3. Stage

Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.

4. Stage

Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.