This is a good foundational risotto recipe. Once you learn the basic technique you can add just about anything you want. I really love the flavor combinations in this version so I come back to it again and again.
Serves 6-8
Ingredients
4 cups chicken broth
1/2 cup water
1 Tbl. olive oil
1 cup diced onion (about 1/2 of 1 large onion)
8 ounces ground sausage
1 chopped shallot
1 cup Arborio rice
1/3 cup white wine (if you have it, if not use water)
3 cups arugula
1 lemon, zested
1/4 cup parmesan cheese plus more to serve
Instructions
Pour the chicken broth and water into a saucepan and bring to a low simmer.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it's nicely golden and tender, about 8 minutes, stirring frequently. Set aside in a small bowl.
Put the sausage into the same skillet and sauté until browned. Blot off a good amount of the grease using a paper towel. Add the chopped shallot to the sausage and cook until it's lightly browned. (NOTE: You can stop here and finish the rest when you're ready to be in the kitchen stirring for 20 minutes).
Add the Arborio rice to the pan. Stir for a minute, then add the wine. Cook until it's mostly absorbed, stirring frequently.
Add 1/2 cup of the broth mixture to the rice. Cook until it's mostly absorbed, stirring frequently. Keep doing this until all the broth is used up, adding it 1/2 cup at a time. It'll take about 20 minutes. You don't have to stir constantly, but hang out near the stove and give it a good stir every minute or two.
When the last broth has been added and the rice is still a little moist, stir in the reserved onions and cook until they're warm. Then add the arugula, folding it in until it's slightly wilted. Finish by stirring in the lemon zest and 1/4 cup parmesan.
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