serves 4
3 links fresh Italian sausage without fennel
5 Tbs Olive’s Oil
1 Tbs Res Rosemary
1/2 cups short grain rice such as carnaroli,
arborio or vialone nano
1/2 red onion, finely chopped
3/4 cups Parmigian cheese, grated
c. 5 cups broth (homemade broth, if using
canned broth or bouillon cubes,
mix with
a good amount of water to ensure the broth
is not too salty)
Heat the broth and keep it over a low flame.
Remove the sausage from its casings, crumble and brown thoroughly
in a casserole with high sides and a heavy bottom. Remove the sausage
with a slotted spoon and reserve.
De-grease the pot if necessary, add the onion, 4 Tbs of the Olive’s Oil,
1/2 Tbs Res Rosemary and sautè until the onions are translucent,
stirring to pick up the brown bits left in the pot from the sausage. Add
salt and pepper to taste, keeping in mind that both the broth and the
Parmigian cheese will add saltiness. Add the rice to the casserole and
toast it, stirring constantly, over medium-high heat for 2 minutes. Add
the broth about 1/2 cup at a time, stirring almost continuously. When
the rice has absorbed most of the liquid, add more broth. Proceed
cooking the rice in this manner until the rice is creamy and cooked just
through, about 20 minutes. Because the cooked risotto will continue
to absorb a bit of liquid, remove the pot from the heat before all of the
liquid from the last addition has been completely absorbed so the
risotto remains creamy and becomes neither thick nor runny.When
the rice is done, remove from heat and stir in the reserved sausage, 1
Tbs Olive’s Oil, 1/2 Tbs Res Rosemary and the grated Parmigian
cheese. Taste for seasoning. Transfer to a serving bowl and serve
drizzled with more of the Olive’s Oil if you wish. |
