Recipe of AMIEs Risotto with Sausage in A Minutes for Young Wife

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, amies risotto with sausage. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

AMIEs Risotto with Sausage is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. AMIEs Risotto with Sausage is something that I’ve loved my entire life.

Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl.

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

The ingredients needed to make AMIEs Risotto with Sausage:

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

Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. This risotto recipe stands out from others because in addition to the usual chicken broth that's used as the cooking liquid, a can of diced tomatoes and their juices join in. That means the rice absorbs that tangy, sweet tomato goodness as it cooks to result in an even more flavorful dish. This creamy mushroom risotto needn't take all day to make, but we give you some pointers to make sure it's the best risotto it can be.

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.

I'm not sure why but I used to think of risotto as a big complicated project. Somehow I got it in my head that you absolutely must make your own stock and. Remove casing from sausage if there is any. Chop onion and mushrooms; mince garlic. Heat oil in a large skillet over medium heat.

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