Sausage and Rosemary Risotto

Risotto is one of those things that I could eat every day. It's creamy. It's rich. It just feels special!

Sausage and Rosemary Risotto

Risotto can be intimidating to make, so let me give you a few tips. First, make sure you have everything prepared and chopped so that it is at your fingertips and ready to go. Secondly, stir, stir, and stir some more! Risotto can get sticky and will get stuck to your pot if your not constantly stirring it. Sounds boring? Pour yourself a glass of that wine! What? You are only using 1/2 a cup in here. You don't want it to go to waste! :)

Sausage and Rosemary Risotto

     serves 4-6

     adapted from Everyday Italian

5 1/2 - 6 C  chicken stock

1.25 lb ground turkey sausage

2 fresh rosemary sprigs, plus more for garnish

2 T olive oil

3 T butter, divided

2 large shallots, finely chopped

1 celery stock, finely chopped

3 large cloves of garlic, finely chopped

2 sprigs of fresh thyme

12 oz {or 1 5/8 C} arborito or risotto rice

1/2 C dry white wine

3-4 oz Parmesan cheese

Cook sausage and drain fat. Set aside. In a sauce pan, bring the chicken stock to a boil, then reduce the heat and keep simmering. 

While the sausage is cooking, get the rest of the ingredients ready. 

Strip the leaves off the rosemary sprig and chop. In a large, heavy pot or french oven, heat the oil and 2 tablespoons of the butter over medium heat. Add the chopped shallots and celery and cook for about 2 minutes, stirring occasionally. Stir in the garlic, rosemary and thyme.
Reduce the heat, add the rice and stir to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes or until the grains are translucent.

Add the wine and cook, stirring constantly for 1 minute until reduced. Gradually add the hot chicken stock a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
Toward the end of cooking, return the sausage to the risotto and heat through. Season to taste with salt and pepper {optional}. Remove the risotto from the heat and add the remaining tablespoon of butter and mix well. Stir in the Parmesan until it melts. Serve and garnish with additional rosemary.

For another risotto idea, try my roasted butternut squash and saffron risotto.