Italian Sausage Risotto

Simmering in the wine

Adding stock to risotto

Adding sauce to browned sausage

Adding cheese at the end

Final product!

YUM! I love this recipe! I think I made it up, but I doubt it, I'm sure someone else has done this.

Ingredients

1 package of Italian Sausage (I use mild, use any kind you like, can use turkey or pork)
1 can of plain tomato sauce
3 tbsp olive oil
1/2 cup of wine (white or red, or you can use water)
1 cup of risotto rice
1/2 cup shredded mozzarella cheese
6 cups of chicken stock (Low sodium)
-salt, pepper, onion powder, garlic powder to taste-

Instructions

In a large, non-stick frying pan over medium-high heat, add the wine and 1 tbsn olive oil. Once simmering, add the sausage and cover with the lid.

In a medium sized, non-stick pot on medium heat, add 1 tbsn olive oil and the 1 cup of risotto. This is called 'toasting the rice'. Do this for about three minutes or so, and then ladle in one ladle-full of warm chicken stock and stir. You have to keep stirring the entire time you're cooking it.

Meanwhile, turn your sausages over, put the lid back on and continue to cook until all of the wine is cooked off.

Ladle in more stock every time the risotto begins to look dry. In the end, you will use approximately 4-6 cups of stock.

When all of the wine in the frying pan is absorbed, add 1 more tbsn of olive oil and lower heat to medium. Keep turning the sausage so all sides of the casing brown, keep the lid on to speed up the process.

When all sides are browned, add one can of tomato sauce to the frying pan. Add salt, pepper, garlic powder and onion powder to taste, and lower heat to low. Put the lid back on and continue to cook until the sausage is done.

Taste your rice after about 15 minutes for texture. Towards the end, add salt, pepper, onion and garlic powder to taste. When the risotto has reached your desired texture , add the shredded mozzarella cheese. Stir in and serve.

Top with the sausage-sauce and sausage. Slice into chunks and top with freshly grated Parmesan cheese. Enjoy!