Sausage Risotto
You can use any sausage you have on hand to make this delicious Sausage Risotto. It is super flavorful, filling, and delicious.
Ingredients
- 1 cup Arborio Rice
- 10 oz Sliced Sausage
- 1 tbsp Butter of Olive Oil
- 1/2 Vidalia Onion finely diced
- 1 tbsp minced garlic or 4 garlic cloves, minced
- 1/4 cup White Wine optional
- 4-5 cups Chicken Broth use either low sodium or substitute 2 cups of regular chicken broth with water
- 1 cup Pecorino Cheese freshly grated
- a few handfuls Fresh Spinach
- black pepper
Instructions
- Add butter to a large saute pan. Once the butter is melted, add the diced onion and garlic. Stir until the onion becomes translucent.
- Add sliced sausage to the pan and brown both sides.
- Add the rice to the pan and stir to mix it with the onions and garlic. Add the wine and two cups of the broth(or 1 cup of broth and 1 cup of water) and cook on medium heat until liquid is almost evaporated. Give this a good stir every couple of minutes so it does not stick to the pan.
- Once the liquid is almost gone, continuing adding the broth one cup at a time. After you add the fourth cup of broth, you should see that the dish is becoming very creamy.
- Once the fourth cup of broth has evaporated, the risotto should be fully cooked. The risotto should be soft and creamy, but not watery. If you think the risotto is hard, add a little bit more broth, stir, and cook it for an additional 5 minutes.
- Remove it from the heat and stir in the cheese and fresh spinach. Then, taste it and add a little pepper to taste.
Notes
I use a microplane to finely shred my pecorino into little cheese mountains.