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Risotto with Sausage, Peppers, and Onions
For the Sausage and Peppers
- 2-3 TBSP extra-virgin olive oil
- 1 lb Italian sausage (I use half ½ lb sweet and ½ hot)
- 3 assorted-colored bell peppers, julienned
- 2 medium-sized onlions, sliced
- salt and pepper to taste
- 1 cup chicken stock
For the Risotto
- Extra-virgin olive oil enought to coat the bottom of the pan
- 1 cup diced onions
- 4 cups Arborio rice
- 1 cup white wine
- 6-8 cups hot chicken stock
- salt and pepper to taste
- ½ cup heavy cream
- 4 TBSP butter
- ½ cup grated parmesan or romano cheese
To Make the Sausage, Peppers, and Onions
- Slice sausage into 1-inch pieces. In a large skillet, heat oil over medium-high heat. Add sausage and brown on all sides. Watch carefully and adjust heat if needed. Remove the cooked sausage from the pan and set aside.
- In the same pan, add sliced onion and peppers. Lightly season with salt and pepper. Let peppers and onions cook over medium heat, stirring occasionally for about 20 minutes. Taste and reseason with salt and pepper if needed. Add the cooked sausage and serve.
To Make the Risotto
- In a heavy-bottomed, 4-quart pot, and on medium heat, pour enough olive oil to cover the entire bottom of the pan. Add the chopped onions and sauté until onions soften, stirring occasionally (about 3-5 minutes).
- Stir in the rice and let it toast for about two minutes.
- Add 1 cup of white wine and stir.
- Pour in enough chicken stock to just cover the rice. Lightly sprinkle with salt and pepper. Stir occasionally. The rice will begin to absorb the liquid. (about 5 -7 minutes). Once all the stock is absorbed, pour enough stock to just cover rice again and cook until absorbed, stirring occasionally.
- Taste the rice. Is it too al dente? Does it need more salt or pepper? At this point, if you would like to cook it more, I would just add the stock a cup at a time. Continue this process until the rice is cooked to your liking ( you may have stock leftover).
- Pour in the heavy cream and stir until the risotto tightens up a little. Add the butter stirring until completely melted and incorporated into the rice. Stir in grated cheese. Taste and reseason with salt and pepper if needed.
- Serve a generous dollop of risotto into individual bowls adding a spoonful of sausage, peppers, and onions and its liquid on top.
To Make Risotto Ahead of Time follow the directions until all the chicken stock is absorbed. Omit the heavy cream, butter, and grated cheese at this time, and instead, pour risotto onto a cookie sheet. Using a rubber spatula, spread the risotto into a thin, even layer and let cool in the refrigerator. Once cool, transfer the risotto into an airtight container and keep refrigerated (will keep for a few days). When ready to use, heat the desired amount of risotto in a saucepan with a little chicken stock. Once the risotto is heated through, stir a little cream, butter, and grated cheese (these measurements will not be the same as above unless you are reheating the entire amount).