Risotto with Italian Sausage

Ingredients

• 3 tbs olive oil
• ¼ C chopped shallots
• 1 lb arborio rice
• 6 oz white wine
• 32 oz chicken stock
• ½ C unsalted butter
• ¾ C fresh Parmigiano-Reggiano cheese
• ½ C chopped fresh basil
• 3 oz diced tomatoes
• 6 oz Italian sausage, cooked
• Salt and pepper, to taste

Directions

1. Start Risotto: Heat olive oil in a 10" saucepan over medium heat. Add shallots and cook until softened.
2. Add Rice: Stir in risotto rice and cook ~1 minute. Add white wine and cook until reduced by half.
3. Add Stock: Add chicken stock 4 oz at a time, stirring frequently, and continue cooking until the rice is al dente.
4. Finish: Stir in salt, pepper, butter, freshly grated Parmigiano, basil, diced tomato, and Italian sausage.
5. Serve: Spoon into a large serving bowl and serve hot.
6. Yield: 4-6 servings

The Gumbo Page