Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Links parsley/cheese sausage OR
1/2 lb - Luganega sausage,
- (commercially made)
1 qt Meat broth
1/3 c Finely chopped onion
3 tb Butter
2 tb Dry white wine
1 1/2 c Arborio rice
3/4 c Grated Parmesan cheese
Salt
Freshly ground black pepper
REMOVE THE CASINGS from the sausage and break up the
sausage. Bring the broth to a simmer. In a casserole,
soften the chopped onion in half the butter. Add the
sausage meat and brown it. Raise heat, sprinkle on the
wine, and let it evaporate. Add the rice, stirring to
coat all the grains with the fat. Saute 1 to 2
minutes. Reduce heat to medium-low and start adding
broth, a ladleful at a time. Stir often and add more
broth only as the rice begins to dry out. Cook for 35
to 45 minutes, or until the rice is al dente and has
absorbed almost all its liquid. (If you run out of
broth before then, use boiling water.) Stir in the
remaining butter and all the grated cheese. Taste for
salt and pepper. Serve at once.
