Simple Risotto with Crumbled Sausage
Risotto is a real workhorse dish. It is delicious as a standalone and can also be fortified and easily changed up with simple toppings. You don’t need much of anything so it’s a great way to use up some loose ends in the fridge. This risotto recipe does not call for wine to keep things really simple.
Yields 2-3 servings
- 1 cup arborio rice
- 1/2 cup diced onion
- 2 T olive oil
- 3-4 cups chicken or vegetable stock
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated
- 1 T butter
- 2 sweet or hot Italian sausages, casings removed
- 1 T chopped parsley
Heat broth in a small pot and keep warm.
Add olive oil to medium saucepan and add diced onion, cooking over low-medium heat and cook until softened which will take about 5 minutes.
Heat pan and add crumbled sausage. Let fat render and cook until brown. Keep warm.
Add rice and stir so that grains are coated in oil. Add about one cup or 1-2 ladlefuls of warm stock so that rice grains are covered and start stirring!
As you see the stock get absorbed, add 1/2 up or 1 ladle of stock and continue until the rice is al dente (or do your liking) and has a creamy texture. This could take anywhere from about 20-30 minutes.
Off heat, stir in cheese and butter. Season with salt (and pepper if you like).
Top each serving with crumbled sausage and sprinkle with chopped parsley.