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Sausage & Sun-Dried Tomato Risotto
Risotto Di Salsiccia E Pomdori Secchi
1 1/2 quarts Chicken Stock
2 tablespoons butter
2 tablspoons olive oil
1 small red onion, chopped
3 garlic cloves, chopped
4 tablespoons oil-packed sun-dried tomatoes, chopped
10 ounces hot Italian sausage, thinly sliced
1/8 teaspoon red pepper flakes
2 table spoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 1/2 cups red wine
3 cups arborio rice
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Romano cheese
3 tablespoons grated Parmigiano Regglano cheese
3 tablespoons butter
Serves 4 to 6
In a covered 2-quart stockpot, bring the stock to a boil then reduce the heat to low and simmer.
In a 4-quart saucepan set on medium heat, cook the butter and the olive oil until sizzling, about 2 minutes. Add the onions, stir well and cook 2 minutes. Reduce the heat to low, add the garlic, stir well and cook 4 minutes. Raise the heat to medium, add the sun-dried tomatoes, sausage, red pepper flakes, 1 tablesponof the basil and 1 tablesppon of the parsley and cook for 3 minutes, stirring to prevent sticking. Add the red wine and deglaze the saucepan. Make sure you dislodge all the brown bits that might cling to the bottom of and cook for 2 minutes. Add the rice, salt and pepper and stir continuously until all the wine has evaporated, about 2 minutes.
Add 3 cups of the simmering stock and bring to a boil, stirring continuously. Reduce the heat to a low simmer, cover and let cook undisturbed for 15 minutes.
Stir the risotto. Don’t worry if it is dry. Raise the heat to medium and add 1/2 cup of remaining simmering stick, stirring until it's all incorporated. Continue adding the simmering stick 1/2 cup at a time and stirring until the risotto is cooked. This process will take about 5-8 minutes. Taste the rice with each addition of stock. It is perfectly cooked when tender to the bite. Don't worry if uou haven't used up all the simmering stock.
Turn off the heat, add the optional cream and butter if you wish, the of the parsley , the cheese and 1/2 cup of remaining simmering stock. Mix well and let risotto rest for 2 more minutes.
Distribute into deep pasta bowls and bring it to the table.
The best way to cut paper-thin slices of sausage is to freeze it first and then slice with a serrated knife.
©2013 Nick Stellino Productions