Italian Sausage Risotto

Prep Time:  15 minutes    Cooking Time:  1 hour
Number of Servings:  4-6

Ingredients:

2 Italian sausages, casings removed
1 tablespoon (15 mL)  fennel seeds

1 1/2 cups (375 mL) chopped fresh mushrooms
1 onion, chopped
2 cloves of garlic, minced
Salt and Pepper
Pinch of dried chili flakes

3-4 cups (750 mL – 1 L) beef broth

1 3/4 cups (450 mL) arborio or carnaroli rice
1/2 cup (125 mL) dry white wine

1 red pepped, diced
1 tablespoon (15 mL) butter
1/2 cup (125 mL) grated fresh Parmigiano-Reggiano cheese

Garnish: Chopped green onions or chives, chopped flat-leaf parsley, Parmigiano-Reggiano cheese

Method:

1. In a large Dutch oven with a little olive oil,  brown sausage meat, over medium heat, until golden brown.  Add the tablespoon of fennel seeds and continue to sauté for a few more minutes.   Remove sausage meat from the pan and set aside.
2. In another saucepan, over medium heat, start to heat up the beef broth.  It needs to be just lightly simmering when it will be added to the rice mixture.
3. Heat a little oil in the Dutch oven and add the chopped mushrooms and onions.  Saute until soft and fragrant.  Add the garlic.    Season, to taste, with salt, pepper, and chili flakes.
4. Add the rice to the Dutch oven, and saute for a few minutes.  Add the cooked sausage to the Dutch oven, and heat through.
5.  De-glaze the mixture with the white wine.
6. Start adding a little (about 1/2 cup) hot beef broth to the rice-sausage mixture, stirring and cooking until the liquid is absorbed.  Continue with 1/2 cup additions of broth to the mixture; continuing to cook and stir until the liquid is absorbed, and the rice is tender – the mixture will become creamy (may take up to 45 minutes).  All of the broth may not be needed.
7.  Stir in the diced red pepper and cook for 2-5 minutes.
8.  Just before serving, stir in the butter and Parmigiano-Reggiano cheese.
9.  Garnish with chopped green onions, chopped flat-leaf parsley, and a generous grating of fresh Parmigiano-Reggiano cheese.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]