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Risotto with Sweet Italian Sausage and Tomato


Risotto variations are endless and endlessly pleasing. Here, sweet Italian sausage and tomato combine to create a really wonderful, full flavored dish. Just add a bottle of red wine and a crunchy salad and imagine yourself (back) in Northern Italy. Buon appetito!

About 3 cups chicken stock
1 tablespoon olive oil
1/2 pound sweet Italian sausage, casings removed, crumbled
1 large garlic clove, chopped
1 small onion, chopped 1/4 teaspoon dried basil
1/4 teaspoon hot red pepper flakes
1 cup Arborio rice
1/2 cup French dry white vermouth or chicken stock
1 large ripe tomato, seeded, coarsely chopped
1/4 cup freshly grated Parmesan cheese, plus extra for serving
1 tablespoon chopped fresh basil leaves)
 

Bring chicken stock to a simmer in small saucepan over high heat. Reduce heat to low.

Heat oil in heavy medium saucepan over medium-high heat. Add sausage and cook until no pink remains. Transfer meat to plate; discard all but 1 tablespoon oil. Add garlic, onion, dried basil, and red pepper flakes and cook for 2 minutes or until tender. Add rice and stir to coat with oil. Add vermouth, stirring constantly until most of the liquid is absorbed, about 1 minute. Reduce heat to medium and add 1/2 cup hot chicken stock and stir until most is absorbed. Repeat this process for about 20 minutes, adding stock 1/2 cup at a time, stirring frequently, and tasting toward end of cooking until rice is creamy but al dente (tender, yet slightly firm). (Not all the stock may be needed.)

Add cooked sausage and tomato and cook for 2 minutes or just until heated through. Stir in cheese and fresh basil and remove
pan from heat. Serve at once. Pass the peppermill and extra cheese.

Makes 4 servings


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