Risotto With Sausage Recipe

  • 1 pound Premio Italian Sausage (your choice)
  • 7 cups chicken stock
  • 1/4 cup olive oil
  • 1/2 cup diced onion
  • 2 cups rice (use Arborio if possible)
  • 1/2 cup dry white wine
  • 1/8 teaspoon saffron
  • 1 tablespoon butter
  • 2/3 cup grated Parmesan cheese
  • salt and pepper to taste
  • Dice the onion and grate the Parmesan; then set aside.
  • In a large pot heat the stock to a simmer (not letting it boil).
  • Heat the oil to medium in a separate pot.
  • Add the onion and cook until translucent.
  • Add sausage and cook until lightly browned.
  • Stir in the rice until coated with the oil and cook for 2 minutes.
  • Slowly add 1 cup of the stock and stir continuously. As the stock begins to be absorbed, add 1/2 cup stock at a time until all of it is used; this will take about 15 to 20 minutes.
  • Remove from the heat and add the wine, saffron, butter, and Parmesan cheese.
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