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Risotto with Sausage and Pears Recipe

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This recipe for Risotto with Sausage and Pears is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound hot Italian sausage crumbled
2 pears
3 tablespoons butter divided
2 cups chicken broth
1/4 cup finely chopped onion or shallot
1 teaspoon dried thyme
1 cup Charleston or Jasmine rice
1/2 cup dry white cooking wine
2 teaspoons lemon juice
salt and freshly ground pepper to taste
Directions:
Directions:
Heat a medium skillet over medium-high heat.
Add the crumbled sausage and cook, chopping it up as you stir, until the sausage is no longer pink. Remove from skillet and drain well; set aside. Wipe out the skillet.
Sautéing the Pears:
Cut the pears into ½ inch chunks. Add 1 tablespoon of the butter to the skillet. Sauté the pears until they begin to caramelize. Remove from the heat; set aside.
In small saucepan:
Heat chicken broth just to simmer; cover and keep hot.
In medium saucepan over medium –high heat:
Melt remaining 2 tablespoons of butter. Add onion or shallot and thyme, sauté just until it is translucent, and about 3 minutes. While stirring, add rice, pouring it in “like rain,” so that each grain is separate. Continue sautéing and stirring about 4 minutes more. Rice will become slightly more opaque.
Add cooking wine and lemon juice; stirring. When you can see the dry pan at the bottom when you drag the spoon across, add about 1/4 cup of the hot chicken stock. It is important not to let the rice dry out at this point. Continue cooking, stirring and adding stock until all of the stock has been added. This will take about 20 minutes. Taste for doneness, adding more liquid if more cooking is necessary.

 

 

 

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