SAUSAGE AND TOMATO RISOTTO MILANESE
There are hundreds of risotto recipes, this is one of my favorites. Simple yet delicious and relatively easy to make.
Risotto probably is the yin & yang of rice dishes. It is the best rice dish for some and the most over-rated by others. It is a labor intensive way to prepare rice, but done correctly, it is a very delicious and satisfying side dish or main dish. Risotto takes a special rice, Arborio or Carnaroli, that is very starchy and makes for a creamy dish rather than the "every grain unto itself" you would expect from a Basmati rice.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 4 Servings
¼ cup extra virgin olive oil
2 shallots, cut into ¼-inch dice or 1 small yellow onion
1 teaspoon saffron threads
1 teaspoon turmeric
3½ cups chicken stock, hot**SEE COOK'S NOTES**
⅓ lb. sweet Italian sausage (Can use hot if you prefer)
2 Roma tomatoes, coarse dice
1 cup arborio rice
½ cup white wine
4 tablespoons (½ stick) unsalted butter
Salt & pepper to taste
½ cup freshly grated Parmessano -Reggiano, plus more for sprinkling
Fresh basil chiffonade for garnish
1. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the shallots or onion and sausage
and cook until onions or shallots are softened and translucent but not browned, and the sausage is
broken into ½ inch pieces, 8 to 10 minutes.
2. Meanwhile add the saffron to the stock, stirring to infuse (Crush the saffron filaments with your
fingers to break them up). Once the onions are translucent and sausage cooked, add the rice and stir
with a wooden spoon until toasted and opaque, 3 to 4 minutes.
3. Add the wine to the toasting rice, and cook while stirred until wine is absorbed.
4. Add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed.
5. Add tomatoes and continue adding the stock a ladle at a time, waiting until the liquid is absorbed
before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15
6. Stir in the butter and cheese until well mixed. Risotto should be creamy and smooth, not gummy
7. Portion risotto into 4 warmed serving plates, serving with extra cheese.
8. Garnish with a fresh basil chiffonade before serving.
KEEP STOCK HOT, BUT NOT BOILING HOT! You can use beef, chicken, vegetable or fish stock,
depending your ingredients and the flavor you want to achieve.
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