Magazine Monday (early) brings us Sausage Risotto from Bon Appetit

It's an easy meal, except you need to have the time to stand at your stove and stir..and stir....and stir. Totally worth it.


Sausage Risotto



Stuff you'll need.....

3½ cups chicken broth
10 + ounces ground pork sausage
2 cups chopped leeks (white portions only)
2 cloves garlic, minced
1 cup uncooked Arborio rice
½ cup dry white wine or chicken broth
2 cups grape tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
½ teaspoon ground black pepper
¼ cup (1 ounce) grated Parmesan cheese


Directions

1. Bring broth to a boil in 2-quart saucepan. Reduce heat to low to keep broth hot.

2. Cook sausage and leeks in large skillet - about 10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add garlic; cook 1 minute. Stir in rice; cook 3 minutes, stirring frequently.

3. Stir in wine; cook until wine is almost completely absorbed. Add ½ cup of the warm broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding ½ cup at a time. (This will take about 20 minutes.)

4. Stir in tomatoesand basil. Sprinkle with cheese.



From Bon Appetit, March 1999

I will be sending this to CreamPuffs in Venice for her roundup of Magazine Monday. Surf over to visit the Creampuff and see what else is shaping up in her neck of the woods :-)


Buon Appetito!