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SUN-DRIED TOMATO AND ITALIAN SAUSAGE RISOTTO

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Makes 6 servings.



Ingredients Needed For SUN-DRIED TOMATO AND ITALIAN SAUSAGE RISOTTO
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* 2 cups water
* 2 1/2 cups chicken broth
* 1/4 cup olive oil, divided
* 1/4 pound lean Italian sweet Sausage, crumbled
* 1 shallot, minced
* 2 cloves garlic, minced
* 1 cup uncooked U.S. arborio or medium grain rice
* 1 cup dry white wine
* 1/4 cup drained and chopped oil-packed, sun-dried tomatoes
* 1/4 cup heavy cream
* 2 tablespoons grated Parmesan cheese
* 2 tablespoons chopped fresh parsley



Directions To Prepare SUN-DRIED TOMATO AND ITALIAN SAUSAGE RISOTTO
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Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add Sausage and cook until browned. Drain on paper towels; set aside.
Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
Stir in Sausage, sun-dried tomatoes, cream, Cheese and parsley. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.



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Monday, December 18, 2017, 10:31 pm


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