California Central Coast Recipes
This is a another delicious risotto that is perfect when accompanied with a nice Balsamic vinaigrette salad.
Pretty much all risottos reheat well, so if you’re inclined, make extra for another nice meal when you’re in a hurry.
I prefer to use a fresh Italian fennel sausage that usually is available at most grocery stores. Usually I prepare the sausage portion in advance so at dinnertime it's quicker to assemble and cook the meal.
For technique insights, please see Risotto - Rice Italian Style!
Preparation time: 30 minutesCooking time: 30 minutes
1-1/3 pounds Italian sausage or other similar sausage
1 Tablespoons butter
4 Tablespoons olive oil
1 cup onion , finely chopped
1 cup dry white wine
2 cups Risotto
8 to 10 cups hot reduced sodium chicken broth
1 cup Italian parsley , chopped
1 cup Parmesan cheese , grated
1 Cut sausage links into 1/4 inch pieces and place in a frying pan with 1 cup water. Cook covered over medium-low heat turning until all sides of meat look whitish but not fully cooked.
2 Drain off excess water in pan. Add a tablespoon or two of olive oil and continue to lightly brown the sausage. With a slotted spoon, remove from pan and blot on paper towels. Set aside.
3 In a large saucepan or Dutch oven, add butter and olive oil and heat over medium-low heat. Add onion and cook about 4- 5 minutes-(until softened).
4 Add sausage and cook two to three minutes to reheat. Add wine and cook until wine is reduced by half on high heat.
5 Stir in rice to coat evenly. Give it a few strong strokes. Reduce heat to medium. Ladle in two cups broth and cook until absorbed ( 5-6 min.)
6 Continue stirring and keep adding as much broth as needed 1/2 cup at a time until rice is creamy and tender but firm in the center. The process takes about 18 minutes from the time you add the first broth. (Set a timer for a guideline.)
7 Add in parsley and stir. Then add in Parmesan. Stir and remove from heat.
8 Serve on warmed dinner plates, adding a sprinkle of additional chopped parsley on top of the risotto for a nice presentation.
9 Have additional Parmesan cheese at the table.
Wine suggestion: A Red Zinfandel works well.