Wednesday, July 25, 2012

Risotto with Sausage

Watch the video to see a different way on how we make risotto

Serves: 4 medium eaters
  • 1 cup of uncooked arborio rice
  • 1 lb of pork sausage 
  • 2/3 cup of chopped white onions 
  • 1/2 cup of white cooking wine 
  • 1 tablespoon of butter
  • 1 quart of chicken or beef stock
  • Salt (However much is needed) 
  • Grated parmesan 
  • Heat the broth in a pan on medium low heat. 
  • Cut the sausage into small chunks about a 3/4 of an inch in width. Heat a fry pan for the sausage and cook the sausage till it is not pink inside. 
  • Get another fry pan and put the butter in the pan on medium. Melt the butter. 
  • Dump in the onions, stir them in the butter till they look clear or see through. 
  • Dump in the sausage into the onions and butter, and dump in the white cooking wine. Stir for one minute. 
  • Dump in the rice and stir for 30 seconds to coat the rice with the butter. 
  • Pour in 1/2 cup of the broth till the rice and sausage look well immersed.
  • Continue adding the broth a little at a time, waiting for at least half of it to absorbed before adding the next. Stir occasionally. This should take about 20-25 minutes. You may not have to use all of the liquid. 
  • Test the rice after about 20 minutes. It should be soft, but not soggy or crunchy. Almost a good firm bite.  
  • Add salt to taste. 
  • Serve right away once more than 3/4 of the broth has been absorbed. If you cannot serve the risotto right away, add some more broth (if there is some left) or some water. The risotto will get dry, thick and crusty if you do not add more. It's important to time this recipe perfectly with other food and guests. 
  • Sprinkle with parmesan. 
  • Enjoy! 

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