Ingredients: |
Ingredients: 2 T Unsalted butter
3T Extra Virgin Olive Oil
1 Medium onion peeled and finely chopped
1/2 lb Sweet Italian sausage removed from its casings and crumbled
4 Garlic cloves peeled and minced
2 cups Imported Italian tomatoes crushed
15 Fresh basil leaves, coarsely chopped
2 cups Arborio rice
1/2 cup red wine
5-6 cups of beef or chicken stock
Salt and freshly ground black pepper to taste
1 cup Grated Parmesan cheese, plus additional for the table
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Directions: |
Directions:Melt the butter with the olive oil in a heavy 2-quart saucepan. Add the
onion to the pan and cook slowly over low heat until it is very soft and just
begins to take on color. Add the crumbled sausage meat and garlic, and
cook over moderate heat until the meat no longer shows any pink. Add the
tomatoes with their juice and the basil. Cook for approximately 10 minutes,
or until the tomatoes and meat form a slightly thickened sauce. Add the
rice and, stirring constantly, cook until it absorbs all of the sauce. Add the red wine to the rice and cook slowly, stirring constantly, until it is completely
absorbed.
Meanwhile, heat the beef or chicken broth until it is very hot. Turn the heat
off, but keep the broth hot on a warm burner. Add the hot broth to the rice
one ladleful at a time, stirring frequently. The rice should cook very slowly
over low heat. Wait until all the liquid is absorbed before adding the next
ladleful of broth. Midway in the cooking time add salt and pepper.
When the rice is just barely tender, add the Parmesan cheese. Stir until all cheese is absorbed. Pass additional Parmesan cheese at the table. |
This recipe for Roland's Risotto Rosso (Tomato-Sausage Risotto) is from