(Rice with Sausage)

Rissotto con salsice

 Try this at home, but believe us, this is a complete meal in itself!

 Serves 4-6

 5 tablespoon of butter

½ lb Sweet Italian Sausage( See hints)

1 white onion, finely chopped

2 cups of Arborio rice(see hints)

Pinch of saffron

Salt and pepper to taste

5 cups of chicken broth diluted with water

½ cup dry white wine

½ cup fresh grated parmesan cheese (see hints)

 Brown the sausage in ½ the butter in a heavy saucepan over medium heat.

Add the onion and cook till soft, not brown

Stir in the wine and cook till nearly evaporated

Add the rice and stir till completely coated, ensure you do not brown the rice.

Add the saffron and season with the salt and pepper.

Heat the chicken broth in a separate pot.  The next step is too slowly add the chicken broth at a ladle at a time.  You add another ladle full when the broth is absorbed into the rice.  Continue this until the broth is used up, about 15 minutes. 

Sample the rice after cooked, about 15 to 20 minutes.

The rice should be al dente, and the grains separate, and the rice creamy.

Add the rest of the butter and the cheese; mix well with a wooden spoon.

Cover and let sit for a few minutes.

Serve with a little extra cheese on the side.

 Helpful hints

1.  If you have never cooked risotto before, don’t be scared!  You can cheat a little by going to the grocery store and buying “risotto in the box”, and add the sausage as above.

 2.  It is a meal on to itself, and if you have children, keep it on the creamy side, they will actually eat it!  My daughter Makayla will not eat rice or sausage, but mix it together, and she loves it, only if it is creamy.

 3.  Buy your sausage from a local butcher, not linked.  It is the same ingredients, but ask for by the weight, or buy a patty and cut up.  We like sweet Italian sausage, try something different if you like.

 4.  The recipe will not be the same with “fake parmesan”, buy fresh!