Saturday, March 26, 2011

Risotto with Italian Sausage Sauce

This recipe comes from Elizabeth Turner from the Fine Fighter Fare Cookbook.
3/4 pound Italian Sausage
1 onion, sliced
2 tomatoes, seeded and chopped
1/2 teaspoon dry basil
1/8 teaspoon salt
1 tablespoon tomato paste
1 cup dry white wine
Remove casings from Italian sausages. Crumble meat into a frying pan. Add sliced onion. Cook over medium high heat until sausage is browned. Drain grease. Add tomatoes, basil, salt, tomato paste and white wine. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until sauce is thickened.
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound mushrooms, sliced
1 clove garlic, minced
1/8 teaspoon white pepper
1 cup Aborio rice
2 3/4 cup chicken broth
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup parmesan cheese
Melt butter with olive oil in a heavy saucepan over medium heat. Add chopped onion and mushrooms, cook, stirring often, until mushrooms are soft and liquid has evaporated. Stir in garlic, white pepper, and rice.  Cook, stirring until rice looks opaque, about 2 minutes. Stir in broth and wine. Bring mixture to a boil. Adjust heat so that rice boils gently. Cook uncovered, stirring occasionally for about 15 minutes. Add cream to rice mixture. Cook until most of the liquid is absorbed. Stir in Parmesan cheese. Plate the Risotto and top with Italian sausage sauce

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