Monday, January 21, 2008

Quick Sausage Risotto

This recipe for quick Risotto is great for those cold winter nights. It's really quick, pretty versatile and just really yummy!

This is what you need:

8oz hot or mild Italian sausage
2 cloves garlic, minced
1 each onion and zucchini, chopped
Pinch dried oregano
Salt and Pepper
1 1/2 cups of short grain Italian rice (Arborio is a good choice)
3 1/2 cups stock (chicken, turkey, veggie, whatever you have)
1 tomato, chopped (or a 28oz can works)
1/4 cup grated hard cheese (Parmesan or Asiago are favs)
Chopped fresh parsley


Whenever I'm making anything, I make sure that I first have all
the ingredients or a suitable substitution, and then
get my measuring and chopping out of the way.


To make the risotto, first remove the casings from the sausage. Brown the meat, breaking up with a spoon until browned, drain off fat.


Add garlic, onion, zucchini, oregano, salt, and pepper, and cook over medium heat until vegetables are softened. Add rice, stirring to coat.

Add 3 cups of the stock; bring to boil. Reduce heat to medium-low and cover and simmer, stirring once, for 15 minutes.
Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, cheese and parsley.


Now grab some bread and a nice glass of wine, a good book and relax and enjoy. Great as leftovers as well!