When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.
Ingredients
- butter: 4 Tbsp (divided)
- mild Italian sausage link, casing removed: 1 piece (4 ounce)
- shallots: 4 Tbsp (diced)
- salt: 0.5 tsp (to taste)
- arborio rice: 1 cup
- Chardonnay wine: 0.5 cup
- chicken broth: 4 cups (or more if needed)
- Parmesan cheese: 0.5 cup (grated)
- sprigs fresh thyme: 3 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
