AMIEs Risotto with Sausage
AMIEs Risotto with Sausage

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, amies risotto with sausage. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Peel and finely chop the onion and garlic, trim and finely chop the celery. Doesn't look like we have that category. Please try starting your search again.

AMIEs Risotto with Sausage is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. AMIEs Risotto with Sausage is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook amies risotto with sausage using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make AMIEs Risotto with Sausage:
  1. Prepare 4 Italian sausages, casings removed and meat crumbled
  2. Take 300 grams rice (preferably Arborio or other risotto rice)
  3. Make ready 1 sprig of fresh sage
  4. Make ready 2 tbsp olive oil
  5. Make ready 45 grams unsalted butter
  6. Get 1 medium onion, sliced
  7. Take 1 salt and black pepper, to taste
  8. Prepare 1/2 cup freshly grated parmesan
  9. Take 1 liter chicken or vegetable stock, heated

Scrub the potatoes and finely slice, then wash, trim and finely slice the parsnips and leeks. Yes it's simple enough to memorize, but don't worry, make this quick and comforting pasta dinner once and your family will never let you forget it! Shrimp, scallops, fresh catch of the day, chicken, Italian sausage, sweet red peppers, onionsand mushrooms in a spicy sherry tomato reduction, served over risotto. See more ideas about Recipes, Italian recipes, Teresa giudice.

Instructions to make AMIEs Risotto with Sausage:
  1. Heat 2 tablespoons of the oil and the sage in a large frying pan over medium heat. Add the sausage and fry for 5 minutes, stirring constantly. Pour over the wine and stir until absorbed. Set aside.
  2. Heat the butter in a large, heavy-based sauce pan over low-medium heat. Add the onion and saute until softened. Add the rice, stirring to coat, and cook for 2 minutes, until translucent.
  3. Gradually add the stock, a ladle at a time, stirring constantly. Ensure almost all the liquid is absorbed before the next addition. Cook for 10 minutes and then add the sausage and its juice to the rice. Stir well and continue cooking until the rice is al dente, thats for a further 5-10 minutes. Add any additional stock if needed.
  4. Stir in half the parmesan. Season with salt and pepper and serve topped with the remaining cheese. Share and enjoy.

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