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RECIPES…

This week I am sharing a recipe that I just love. I got it from on of my favorite cookbooks, Biba’s Italian Kitchen. I will be sharing a recipe once or twice a month as the mood moves me and I hope y’all will do the same. That’s what this site is all about…SHARING.

So, Here it is.   RISOTTO CON SALSICCE…Risotto with sausage.

  • 6 cups chicken broth(homemade) or 3 cups canned chicken broth and 3cups water.
  •   4 TBSP unsalted butter
  • 1/2 cup minced yellow onion
  • 1/2 pound either mild or hot Italian Sausage-your preference, casings removed and finely chopped.
  • 2 cups imported Italian Arborio rice
  • 1 cup full-bodied red wine, such as Barbera or Zinfandel
  • 2 TBSP tomato paste, diluted in 1 cup of chicken broth
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 2 TBSP chopped fresh flat-leaf Italian parsley

SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE.

Heat the broth in a medium-size saucepan and keep warm over low heat.

Heat 3 TBSP of the butter in a large skillet over medium hear When the butter foams, add the onion and cook, stirring, until onion begins to color, 2 to 4 minutes. Add the sausage and stir with a large spoon to break up the meat, 4 minutes. When the sausage loses its raw color, add the rice. Cook and stir until rice is well coated with the butter, onion and sausage, about 1 minute. Add the wine.

When the wine is almost all reduced, add the diluted tomato paste, Cook, stirring, until the tomato paste and broth have been absorbed.

Add about 1/2 cup or just enough to barely cover the rice. Cook, stirring, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding 1/2 cup of broth at a time, for about 15 minutes. At this point the rice should tender but still firm to the bite

Add the remaining butter the Parmigiano, and the Parsley. Mix quickly for 1 to 2 minutes until the butter and cheese have melted and the rice has a moist, creamy consistency. Taste and adjust the seasoning, and serve at once.

Please feel free to share your favorite recipes with us. I look forward to trying new recipes as do, I’m sure, my reader. So please, share them, here.

Next recipes…My own no bake cheesecake, and Granita Di Amarene (Black Cherry Granita)

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