Thursday, March 14, 2013

Risotto with Spicy Sausage & Peas


1 pound spicy Italian sausages, casings removed
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 1/2 cups arborio rice
1 cup marsala or madeira wine
4 cups canned low-salt chicken broth
1 1/2 cups frozen green peas, thawed 
2 Tbsp butter
1 1/4 cups grated Parmesan cheese
1/2 cup chopped fresh Italian parsley

Sauté sausage in heavy large saucepan over medium heat until browned.  Add onion and garlic until onion is tender, about 8 minutes. Add rice and stir 1 minute. Add wine and stir until absorbed.  Meanwhile, heat 4 cups broth in separate saucepan.  Add broth half a cup, simmer until almost absorbed, stirring frequently.  Continue to cook and add broth until rice is tender and mixture is creamy.  The entire process should take about 25 minutes.  Stir in peas.  Season with salt and pepper.  Finish with butter, half the cheese and parsley (reserve remainder for serving). 

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