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Sausage and Red Pepper Risotto

I’ve been dreaming of making my own risotto for some time now.  I always had the impression that making risotto would be a daunting task; I’ve seen what happens to ill-prepared risotto in Hell’s Kitchen!! What I discovered is that it isn’t difficult to make risotto, it just takes a little time and attentiveness.

This is actually the second recipe for risotto that I’ve prepared.  My first endeavor was a risotto with smoked gouda, prosciutto and chicken.  I loved the flavors, but didn’t quite get the consistency right (it was my first time making it, so I’m allowed a little margin of error!!)  After getting some advice from a great friend (thanks Christie!!), I got what I think is the perfect consistency in my second attempt at risotto.  I will make the first recipe again and post it, because I think the flavors were amazing!  But, you all know how much I love smoked cheese, so I’m a little biased.

I made this recipe because I  had some sausage that I needed to use, and I thought it would go great with risotto.  If I were to make this again, I would probably use a spicy italian sausage instead, just to add a little more kick to the risotto.

Here’s my recipe for Sausage and Red Pepper Risotto; this recipe will serve 6.

12-16 oz Italian Sausage -I used about 12 oz, but if you like more meat, you can add more to it.  I would also suggest the spicy or hot italian sausage, to add a little more heat to the risotto.

2 Tablespoons Olive Oil

1 Yellow Onion, Chopped

3 Cloves Garlic, Finely Chopped or Minced

1 Red Bell Pepper, Chopped

2 1/2 Cups Arborio Rice for Risotto

1/2 Cup Dry White Wine

**I probably used more like 3/4 to a cup of white wine, but you really can’t go wrong by adding more wine.  Make sure the wine you choose is a good wine.  If you wouldn’t drink it, you shouldn’t cook with it.

6 1/2 Cups Chicken Stock

1/2 Cup Parmesan Cheese, or Parmigiano Reggiano if you want a little more bite.

2 Tbsp Butter-the butter is mainly to help the cheese melt without making the risotto sticky.

Salt and Pepper to Taste

In a large saucepan, warm the chicken stock over low heat for approximately 20 minutes.  You don’t want to reduce the liquid, you just want it to be warm.

Heat olive oil in a large skillet over medium-high heat.  Cook the sausage until browned, breaking it up with a wooden spoon or spatula as it cooks.

When sausage is browned, reduce heat to medium-low and add onion, garlic and bell pepper.  Cook, stirring until vegetables are soft; this should take about 5-7 minutes.

Add arborio rice and saute for 2 minutes, stirring constantly

Add wine and cook, stirring until the liquid is absorbed into the rice

After wine is absorbed, add warm chicken stock one ladle at a time.  Stir the mixture as you add the stock, and allow each ladle of liquid to absorb before adding the next.  It’s important to keep stirring the rice as you add the stock; this will allow the liquid to absorb, and prevent rice from sticking.

After all stock has been absorbed, add butter and parmesan cheese and stir until butter and cheese have melted.  Season with salt and pepper to taste, and enjoy!!


3 Responses

  1. Fantastic recipe! Try this one folks, you won’t be disappointed!! De-lici-ous!!! Keep em coming Miss Ericka, keep em coming!

  2. Thanks, Landon! 🙂

  3. This looks omazing! I never though of adding anything to risotto ( thus confirming your awesomeness ). I will be trying this one!

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