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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. Iâve altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.Amanda Cable, Boxford, Massachusetts Ingredients:
3 cans (14-1/2 ounces each) chicken broth |
1 pound johnsonville® mild ground italian sausage |
1/2 pound medium fresh mushrooms, quartered |
1 medium onion, finely chopped |
1 garlic clove, minced |
dash saffron threads |
1 tablespoon butter |
1 tablespoon canola oil |
2 cups uncooked arborio rice |
1/2 cup grated parmesan cheese |
1/2 cup heavy whipping cream |
Directions:
1. In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm.
2. In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
3. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately. Yield: 12 servings.
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