Tomato, Sausage and Herb Risotto
Serves 4
What to Pair With
Enjoy!
Ingredients
Olive oil
Butter
1 large shallot, finely minced
1 1/4 arborio rice
1/2 cup white wine
1 lb tomatoes, grated (or 14 oz canned crushed tomatoes)
4-6 cups of stock
1/2 cup mixed herbs chopped (thyme, basil, parsley)
1.5 cups cherry tomatoes, halved
3/4 lb cooked sausage (removed from casings, about 3 links)
1 cup parmesan cheese, grated
Salt
Preparation
Heat the stock over low heat to keep warm.
In a large pan, brown the sausage, drain from the fat and set aside.
Add 1 tbsp butter and 1 tbsp oil.
Add shallots and cook 3 min.
Add rice and stir to coat with the oil/butter. Cook about 3 min.
Add wine and cook until absorbed.
Add the tomato sauce cook 3 min.
Add 1 ladle of stock and let it absorb until almost dry and then add another.
Keep up this process until rice is cooked, about 20 min. Rice when tasted should be firm but not crunchy. Cook longer if necessary.
Stir in sausage, cheese, and tomatoes.
Add 2 tsp salt.
If dish is too dry, add another ladle of stock or water if necessary.
Serve in bowls.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!