Ingredients
4
4 servings
- •4 tablespoons butter, divided
- •1 (4 ounce) mild Italian sausage link, casing removed
- •4 tablespoons diced shallots
- •0.5 teaspoon salt, or more to taste
- •1 cup Arborio rice
- •0.5 cup Chardonnay wine
- •4 cups chicken broth, or more as needed
- •0.5 cup grated Parmesan cheese
- •3 sprigs fresh thyme, or to taste
Instructions
- Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 497
- Carbohydrate: 50g
- Fat: 24g
- Fiber: 4g
- Protein: 14g
- Sugar: 2g
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