Risotto Parmigiana Style with Italian Sausage
- 1 ¾ oz butter
- 2 ½ oz onion
- 11 oz Carnaroli rice
- ¼ cup white wine
- 5 oz pork sausage
- 3 ½ oz grated Parmigiano Reggiano cheese
- 6 cups meat broth
- salt and pepper to taste
Bring broth to simmer in a large saucepan over medium heat. Reduce heat to low; cover to keep warm.
In a heavy bottom pan, melt 2 tablespoons butter over medium heat.
Add onions and sauté until tender, about 6 minutes.
Add rice and sausage; stir about 1-2 minutes.
Add wine and stir until evaporated, about 1 minute. Add 1 ½ cup hot broth; simmer until absorbed, stirring frequently.
Add the remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and “al dente”, about 25 minutes.
Remove from heat and stir in grated Parmigiano Reggiano cheese and remaining butter.
Season risotto with salt and pepper.
Transfer to single serving bowls and serve.