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RISOTTO ALLA PIEMONTESE




Source of Recipe


QED Cooks - Pittsburgh Home & Garden Show - 2003


List of Ingredients




1/2 pound butter

1/2 small onion

White Pepper

1 tablespoon dry white wine

1 pound imported Italian rice (Arborio)

1 pkg. baby portobello mushrooms (sliced)

5 cups consomme' (beef or chicken) Note: can substitute College Inn beef or chicken broth

3/4 cup Pecorino Romano cheese (grated)

1 pound Ricci's sweet Italian sausage (bulk - no casing)

handful of fresh basil (chopped)



Recipe



Saute' and brown Ricci's loose Italian sweet sausage. Drain and set aside.



Melt butter in a large pan and saute' onion until golden. Add pepper to taste. Add wine and cook until it evaporates. Add rice and cook 5-6 minutes, until translucent. Stir in mushrooms, add consomme', 1/2 cup at a time, stirring continuously with a wooden spoon. When rice is nearly done (al dente), add cooked sausage. Continue stirring and then add 1/2 Pecorino Romano cheese. The finished rice should be a yellow color. Spoon the risotto into a serving dish and serve with the remaining cheese and ground black pepper.



This dish can also be made with red sauce by adding your favorite spaghetti sauce to the mixture at the end.