Ingredients
- 4 c chicken stock
- 1 c arborio rice
- 1 medium onions finely chopped
- 1 c white wine
- 1 tbsp olive oil extra virgin
- 1/2 c parmesan cheese grated
- 225 g italian sausage
- 1 tbsp truffle oil
- 1/4 c parsley chopped
Servings: people
Instructions
- In a large sauté pan, cook the sausage over medium/heat. Stir frequently and cook until chunks are broken up and meat is nicely browned, then set aside.
- Heat stock in a medium size saucepan over low/medium heat.
- In a large sauté pan, heat olive oil over medium heat. Add onion and sauté until transparent and tender, about 5 minutes.
- Stir in rice and cook for 2 minutes. Add wine and cook until liquid reduces by half.
- Ladle ½ cup of warm stock onto the rice and stir constantly until liquid is absorbed by rice. Continue this process of pouring ½ cup portions of stock onto the rice and stirring until the rice reaches a creamy texture and you have used the majority of the stock- this takes 30-40 minutes in total. Don’t be afraid to test the rice every 5 minutes to determine if it is done and be careful not to overcook as risotto continues to cook for a while after it is removed from the heat.
- Remove the risotto from the heat and stir in cheese, parsley, sausage and truffle oil. Garnish each bowl or plate with extra parsley and a little drizzle of truffle oil.
Recipe Notes
Adapted from http://thirtyyearoldhousewife.com/2010/12/sausage-and-truffle-risotto/
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