ITALIAN SAUSAGE SAUCE:
Remove casings
br>10 TIPS FOR PERFECT RISOTTO FROM USA RICE:
Choose
ou'll be making the risotto on the burner nearest to
br>At this point, the risotto can be made 4 hours
or 7 minutes.
While risotto is cooking, slice the olives
tarch. This is what gives risotto a creamy consistency.
Once
ill be a very runny risotto! The non-stick pan is
nd reserve.
Cook the risotto: In a medium sized, heavy
In a small saucepan simmer broth.
Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.
ach one generously with the risotto.
Replace tomato tops and
ow heat.
Make the risotto:.
Heat up a small
0 minutes.
When the risotto has been cooking for 15
Saute sausage, onion, and garlic in the pot over medium high heat until onion is tender, breaking meat up with a spoon.
Add rice and stir for 1 minute.
Add 4 C of broth, reduce heat to medium low and simmer until broth is absorbed, stirring frequently.
Continue to simmer until rice is just tender, adding more broth, 1/4 C at a time, stirring frequently, about 10 min longer.
Mix in 1/4 C of cheese and 1/4 C of parsley and season with salt and pepper.
Transfer to a large serving bowl, top with remaining parsley and pass remaining ...
ith their juices to the risotto pan 3 minutes before the
o taste. Continue stirring. The risotto is done when the rice
ough ends.
When the risotto has been cooking for 15
et aside.
Stir the risotto and divide between four bowls
o taste.
When the risotto is just tender, add the
heese melts slightly and the risotto is thick and creamy.
ake about 25 minutes. The risotto should by the end turn