This is a British recipe that I wanted to try because I’ve never had Risotto. Therefore, I’ve never cooked it either. I just tried Orzo last year and love it in a cream sauce, so I’m hoping Risotto cooked in wine will be equally as good. Let’s cross our fingers and I’ll let you know. FYI... if you don’t have Risotto you can substitute with jasmine rice.
2 cups of Risotto
2 tablespoons of butter, divided
1 tablespoon of olive oil
14 oz smoked sausage
28 oz warm chicken stock
1 tablespoon minced garlic
1 yellow or white onion, sliced
Dash of thyme
Dash of rosemary
Dash of Italian seasoning
Salt and pepper to taste
1 cup white wine
3.5 tablespoons grated Parmesan cheese
2 teaspoons parsley
I get hillshire farms precooked smoked sausage and slice it up into 1” pieces. Add the oil in a skillet and on med/high heat cook them for 6-9 minutes, turning frequently. Remove and set aside.
In a saucepan on low heat add the stock.
In the skillet (that was used for the sausage) on med/high heat add half of the butter. When it melts add the onions and sauté them until they are translucent. Then add the garlic, seasonings and rice. When the rice becomes glossy pour in the wine. Bring to boil to reduce liquid by 2/3rds.
Reduce heat to medium and add a laddle of stock and stir until the liquid is absorbed. Do this a laddle at a time until you have used all the stock. This should take about 20 minutes. This process should complete the cooking of the rice.
Add in the sausage and fold in the remaining butter and Parmesan cheese. Serve once cheese starts to melt. Top with parsley. Yum Yum.