Monday, January 11, 2010

Chef Chuck's Sausage and Red Pepper Risotto

















Salsiccia e Peperoni Risotto

Sausage and red pepper risotto, is a supreme comfort food on a chilly evening. Pull up a chair and sit for 20-25 minutes to make this meal in one pan. Risotto needs your constant attention to achieve a creamy smooth consistency. The wait is well worth it.



Sausage and Red Pepper Risotto
1 cup arborio rice

3 hot Italian sausage links

4 cups beef broth
1 onion, chopped
1 red pepper, chopped


2 tablespoons olive oil
1 tablespoon butter
1 cup parmigiano cheese, grated

2 teaspoons dried oregano
salt and pepper to taste

Cut open the sausage to remove the meat, in a large frying pan heat olive oil and butter add onions and peppers for about 3 minutes. Add sausage and brown the meat. If needed add a little olive oil then add rice and toast for 2 minutes, stirring. Slowly add broth a little at a time till all is absorbed, add oregano. Sprinkle the cheese over the risotto and salt and pepper to taste.

8 comments:

  1. Uma salsicha sempre é uma salsicha.

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  2. Once again it's a fabulous dish to try. I did, with a few substitutions because I did not have peppers or beef broth on hand. But I did make this recipe using chicken broth, sweet sausage and some mushrooms. It was so good. I reposted to my blog.

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  3. I need to make a risotto!! I haven't had some in ages! This looks fantastic!

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  4. Hello italianmamachef, Glad it came out so well, That make me happy!! Grazie!

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  5. Hello BB, E isso é! Thank You:)

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  6. Hi Ash! Hope all is well, this rice dish works great in these cold evenings!

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  7. Looks delicious, gorgeous and very comforting!!!!!!!

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  8. Hi, Live.Love.Eat, This dish is all that! Thank You

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