Risotto al Parmigiano
Yield = 4 Servings
SHOPPING LIST
4 Tbsp unsalted butter, divided
1 Tbsp extra-virgin olive oil
1/2 medium yellow onion, 1 cup finely chopped
2 garlic cloves, pressed or grated
1/2 tsp fine sea salt, plus more to taste
8 cups chicken stock, or vegetable stock
2 cups Arborio rice
1 cup dry white wine
1/2 cup freshly grated parmesan, plus more to serve
freshly cracked black pepper
1 Tbsp parsley
RISOTTO DIRECTIONS
1) Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.
2) Place a large pot or dutch oven on a second burner over medium-low heat add 2 Tbsp butter and the olive oil. Add onions and 1/2 tsp salt and sauté the onions over low heat stirring frequently until softened and translucent (don't brown), about 6-7 minutes. Add garlic and stir another 30 seconds.
3) Add rice, increase to medium heat and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.
4) Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.
5) Add 1 ladle of stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don't let it get too dry or it can stick and burn). Continue adding one ladle of broth at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.
6. Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.
SAUSAGE DIRECTIONS
1) Preheat your oven to 325 degrees and stage sausages on a baking sheet
2) Bake at 325 for approximately 25 minutes
3) Remove from oven and transfer to frying pan.
4) Brown the sausage over medium heat, ensure internal temperature reaches 160 degrees.
Plate your risotto and sausage, garnish as desired with extra parmesan, salt, pepper and parsley.