Sausage and Truffle RisottoBy · Dec 16 2010 · Comments
Risotto is notorious for the constant stirring that is required in its preparation, but the creamy result is well worth the effort. I like to fluctuate the stove temperature frequently will cooking the rice. I find it makes for better rice and reduces the risk of overcooking.
- 4 cups chicken stock
- 1 cup Arborio rice
- 1 medium sized onion, finely chopped or food processed
- 1 cup dry white wine
- 1 tablespoon olive oil
- ½ cup grated parmesan cheese
- ½ pound sweet Italian sausage
- 1 tablespoon truffle oil
- ¼ cup chopped parsley
In a large sauté pan, cook the sausage over medium/heat. Stir frequently and cook until chunks are broken up and meat is nicely browned.
Heat stock in a medium size saucepan over low/medium heat.
In a large stockpot, heat olive oil over medium heat. Add onion and sauté until transparent and tender, about 5 minutes. Stir in rice and cook for 2 minutes. Add wine and cook until wine reduces by half. Ladle ½ cup of warm stock onto the rice and stir constantly until liquid is absorbed by rice. Continue this process of pouring ½ cup portions of stock onto the rice and stirring until the rice reaches a creamy texture and you have used the majority of the stock- this takes about 2o minutes in total. Don’t be afraid to test the rice every 5 minutes to determine if it is done and be careful not to overcook as risotto continues to cook for sometime after it is removed from the heat. Remove the risotto from the heat and stir in cheese, parsley, sausage and truffle oil. Garnish with extra parsley and a drizzle of truffle oil.