By Nancy Caivano
1 cup sun-dried tomatoes (dry-not in oil)
6 tbsp olive oil, divided
5 garlic cloves, chopped
(or 1 tbsp prechopped garlic in a jar)
1/2 tsp crushed red pepper flakes
1 lb Italian sausage, casing removed
(hot or sweet, your preference)
1 onion, chopped
2 carrots, chopped
2 cups arborio rice
1/2 cup white wine
4 cups simmering chicken stock
1/2 lb plum tomatoes, seeded and chopped
1/4 cup parsley
4 tbsp butter
3/4 cup grated pecorino Romano cheese (or Parmesan)
Soak dry tomatoes in enough hot water to cover. Soak for 30 minutes, then chop into small pieces.
In skillet, heat 3 tbsp olive oil in a large skillet on medium-high heat. Add garlic and crushed red pepper, and sauté until garlic is just beginning to brown. Add sausage and sauté until very golden brown and cooked through. Drain excess fat and set aside.
In large saucepan, heat remaining olive oil on medium-high heat. Add onion and carrot, and sauté until translucent but with no color. Add rice and sauté 3 minutes more. Add wine, stirring constantly until absorbed. Add 1/2 cup stock, stirring constantly, allowing to absorb before adding next 1/2-cup addition of stock.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add sausage and both kinds of tomatoes.
When last addition of stock is absorbed, remove from heat; stir in parsley, butter and Romano. Season with salt and pepper and serve immediately.
A nice presentation would be to line the outside of a platter with tomato slices, and top risotto with extra sun dried tomatoes and parsley.
This page created February 1999
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