Ingredients:
3 Premio Mild Italian Sausage links, casings removed and cut into bite-size pieces 1 tablespoon of extra virgin olive oil
2 garlic cloves, minced
1 cup pancetta, diced
2 cups Portobello mushrooms, largely diced
1 cup light pear syrup (from canned pears)
1 1/2 cups Arborio rice
_ cup white wine
5 cups chicken stalk
_ cup grated Parmiggiano Reggiano cheese
2 Green Anjou pears, diced with skin
Salt and pepper
1 handful arugula, for decoration
1 thin slice of dried Bosc pear, for decoration
- 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 Pear and Sausage Risotto:
1. Prepare dry pear by cutting a paper thin slice, dipping it into a simple syrup (half sugar, half water), placing it on a parchment paper and leaving over night in a gas oven (the pilot will slowly dry out the pear leaving it crisp). Place aside.
2. In a saucepan, heat olive oil and add diced onions and pancetta. Cook until Pancetta is golden brown. Add the garlic and Portobello; cook until Portobello softens.
3. In a separate saucepan, brown Premio Sausage for about 8 minutes. Deglaze pan with pear syrup and let simmer.
4. Add rice to pancetta and Portobello mix, mixing in the rice so that the oil coats it. Deglaze saucepan with wine and then slowly add the warm chicken stalk to rice mixture, one ladle at a time, while constantly mixing.
5. Once all the rice has absorbed the liquid, stir in the grated Parmesan cheese, diced pears and drained Italian sausage. Salt and pepper to liking and serve in bowls. Put a handful of Arugula on the top with a dried pear and parmesan shavings. Enjoy!
SERVES: 5-6
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