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Categories:
chicken stock olive oil onion garlic Arborio rice white wine milk Pecorino-Romano cheese ground black pepper turkey sausage flat leaf parsley
Viewed: 47 - Published at: 2 years agoIngredients
- 6 cups chicken stock
- 4 teaspoons olive oil divided
- 1 onion medium, diced
- 2 cloves garlic
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1 cup evaporated skim milk
- 1/2 cup pecorino romano cheese
- ground black pepper to taste
- 14 ounces smoked turkey sausage cut into 1/2- inch slices on the diagonal
- 6 tablespoons fresh flat leaf parsley
- 1 cup frozen peas thawed
Method
- Heat stock to a simmer, remove from heat and cover.
- Heat 2 teaspoons oil in a large skillet over medium to medium-high heat. Add onion and saute until translucent. Add garlic and continue to cook for 1 minute. Add rice, coat with oil and cook 3 to 4 minutes. Add wine and cook, stirring often, until absorbed by rice. Add 1/2 cup stock and continue to cook, stirring regularly until absorbed. Continue, 1/2 cup at a time, until all the stock is absorbed.
- While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat. Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.
- Once all the broth has been absorbed into the rice, add peas, evaporated milk and cheese and continue to cook until combined.
- Plate risotto, top with parsley and sausage.
