Sausage Risotto
Description
The addition of mild Italian sausage transforms what's normally a side dish into a fabulous main course.
Ingredients
•
4 tablespoons butter, divided
•
1 (4 ounce) mild Italian sausage link, casing removed
•
4 tablespoons diced shallots
•
1/2 teaspoon salt, or more to taste
•
1 cup Arborio rice
•
1/2 cup Chardonnay wine
•
4 cups chicken broth, or more as needed
•
1/2 cup grated Parmesan cheese
•
3 sprigs fresh thyme, or to taste
Directions
1
Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2
Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
3
Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4
Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.