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SAUSAGE RISOTTO




Source of Recipe


Unknown


List of Ingredients




1 cup water
1 cup dry white wine
1 lb. sweet Italian sausage

¼ cup butter
2 Tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper
1 clove garlic, minced

1 cup long cooking rice
2 (14½ oz) cans chicken broth
1 teaspoon fennel seeds, crushed
1 teaspoon sage
salt & pepper to taste
parsley


Recipe



Bring water and wine to a boil, reduce heat. Add sausage and simmer until cooked through. (About 12 minutes) Drain. Put sausage on plate. Cut sausage into ½ inch slices. Reserve the juices on the plate.

Melt butter and oil in skillet over medium heat. Stir in onion & pepper. Cover, cook 6 minutes. Add garlic, cover and cook another 4 minutes.

Add rice and cook until golden brown, stirring occasionally for about 5 minutes. Add 1 cup broth. Adjust heat so liquid barely simmers, and cook until broth is absorbed, stirring occasionally. Continue adding broth, one cup at a time, adding sausage juices, fennel & sage with the last addition, until rice is just tender. This should be about 20 minutes. Stir in sausage, salt & pepper and sprinkle with parsley.