Thursday, October 22, 2009

Sausage and Mushroom Risotto


Ingredients
1/2 Lb Sweet Italian Sausage, Bulk (casing removed) crumbled
2Tbsp Olive Oil
2 cloves Garlic, finely chopped
1/2C Onion, diced
1/4C Sweet Pepper, finely diced
1C Mushrooms, stems removed and thinly sliced
1 Tbsp Basil, chopped
1 1/2C Arborio Rice
4C Beef stock
1/2C Heavy Cream
1/2C Parmesan, grated
salt and black pepper to taste

In a large skillet brown sausage
Drain
Add Oil,Garlic, Onion, Pepper, Mushrooms and Basil.
Toss well and cook over medium heat till veggies begin to tender.
Add rice and mix well till rice is coated with oil.
Heat about one minute and add with a ladle enough of the beef stock to just cover rice mixture.
Bring to boil stirring often.
As stock is absorbed add stock one ladle at a time to keep rice just covered in liquid for about 15 to 20 minutes until rice is tender to your taste.
Lower heat, add cream and cheese and stir until creamy.
Remove from heat, season and serve.

Makes 4 full meal servings.

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