Risotto is one of the most common ways of cooking rice in Italy. It is made from Arborio rice, a high-starch rice, that absorbs liquids and releases starch giving it a creamy texture. When cooking risotto it is important to add the liquid a little at a time and stir the rice continually, that way the starch is released correctly.
Ingredients:
5 cups chicken broth
2 tbsp butter
8 oz ground Italian sausage
3/4 cup onion, chopped
1 cup red bell pepper, chopped
4 oz mushrooms, chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine
1/2 tsp salt
1/4 tsp pepper
1/2 cup Parmesan cheese, grated
Bring broth to a simmer in a sauce pan and then cover to keep warm. In a large frying pan, melt butter. Add the sausage and crumble it into small pieces while cooking. Once sausage is brown, add the onion, bell pepper, and mushrooms and saute until tender. Add the rice and stir. Add the wine and simmer until it has evaporated. Add 1/2 cup of broth and stir until most of it is absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing the broth to be completely absorbed in between each addition. Remove from heat once the rice is tender and creamy. Season with salt and pepper. Finally stir in the Parmesan cheese and serve.
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