Ingredients:
4 tablespoons extra virgin olive oil, divided2 tablespoons unsalted butter
2 tablespoons shallots, minced
1 1/4 cups arborio rice
2/3 cup dry white wine
8 cups canned chicken broth
3 bottled roasted red peppers, thinly sliced
1/3 cup finely grated Parmesan cheese
Salt and pepper to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Belly-Warming Risotto with Sausage and Red Pepper:
1. Heat a Dutch oven over medium-high heat. Add 2 tablespoons olive oil to Dutch oven.
2. Squeeze Premio Sausage out of casings and into pan, crumbling with wooden spoon. Cook until sausage is cooked through and browned, about 6 minutes. Drain sausage on paper towel and set aside.
3. Pour chicken broth into large saucepan and keep warm over low heat.
4. Add 2 tablespoons olive oil and butter to empty sausage pan. Reduce to medium heat. Once butter has melted, add shallots and cook until shallots are soft and just beginning to brown, about 3 minutes.
5. Add rice to pan and toast for 2 minutes, stirring constantly. Add wine and stir until almost all of the liquid is absorbed. Add chicken broth by ladleful to the rice and continue stirring until most of liquid is absorbed.
6. Continue to add chicken broth by the ladleful until rice reaches desired texture. Add sausage, red peppers and Parmesan cheese to rice; combine well. Season with salt and pepper to taste, and serve.
SERVINGS: 4
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