Risotto is one of those dishes that every cook needs to have in their collection. This Italian favorite is versatile, pretty easy to make and is elegant enough to serve for a dinner party. With just a few ingredients a little creativity, you can use this recipe as the basis for making your own favorite version.
Vialone naro or aborio rice is recommended, but any short or medium grain rice will do. It’s one of those wonderful pantry dishes that you can whip up when it looks like there is nothing in the kitchen to use to make dinner – and then, walla!
Here are some additional Italian inspired recipes you might enjoy
- 3 Links (10 ounces or 284g) Italian Sausage
- 1 Small Onion, Diced
- 3 Cloves Garlic, Minced
- 3 Tablespoons Butter
- 1 Cup Vialone Naro Rice, or other short to medium grain rice
- 3 Cups Vegetable or Chicken Stock, low salt
- 1 Cup Dry White Wine
- 8-10 Fresh Stalks of Asparagus
- 1/2 Cup Parmesan Cheese
- 3 Tablespoons Italian Parsley, Diced
- Salt and Pepper to taste
- Remove the sausage links from their casing and crumble.
- Add the sausage and onion to a sauté pan over medium heat. Continue to cook until they begin to brown. Then add the garlic and continue to cook until the sausage is cooked through.
- Drain the fat and set aside
- Remove the bottom 1/3 of the Asparagus stalk and cut the remaining stock into 1" (2.5cm) pieces.
- Blanch the asparagus tips in boiling water, removed, rinse with cold water and set aside.
- Combine the both and wine in a sauté pan and bring to a boil. Reduce the heat but make sure the liquid remains hot.
- Melt 2 tablespoons of butter into a wide shallow sauté pan over medium heat. Add the rice and cook for about 2 minutes. Do not allow it to brown.
- Add about 1 cup of liquid to the rice, stirring occasionally and cook until the liquid is completely absorbed. Continue adding liquid in this manner until the rice is al dente - about 20 minutes.
- Add 1 tablespoon of butter and the Parmesan cheese and stir until they have melted into rice.
- Add the sausage and asparagus and continue cook until they are heated through.
- Stir in the parsley and add salt and pepper to taste.
Note: There is disagreement about how thick risotto should be. Some like it with more liquid - like a thick soup. Others prefer a thicker consistency. With a little practice you'll find your favorite preparation
Pin it for later