By Nancy Caivano
Risotto with Sausage and Zucchini
5 tbsp olive oil, divided
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 lb Italian sausage, casing removed (hot or sweet, your preference)
1 onion, chopped
1/2 lb zucchini, thinly sliced
1/2 cup dried tomatoes, reconstituted and julienne
(or use 1/2 cup jar dried tomatoes, drained well)
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated pecorino romano cheese (or parmesan)
1 tbsp sage leaves, julienne (or 1/2 tsp dry)
1/4 cup parsley, chopped (or 2 tbsp dry)
Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add garlic and sauté 2 minutes. Add sausage and cook, breaking up large pieces with a spoon. Cook until sausage is well browned. Drain off fat, and set aside.
In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, zucchini, and dried tomatoes. Cook until excess moisture is evaporated from zucchini. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
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, stir in sausage.
After last addition of stock is absorbed, remove from heat, and stir in butter, romano, sage and parsley. Season with salt and pepper. Serve immediately.
Pasta, Risotto & You
- Pasta with Asparagus and Scallops
- Pasta with Chicken and Four Cheeses
- Pasta with Tomatoes, Basil and Fresh Mozzarella
- Risotto with Chicken and Peppers
- Risotto with Pork, Capers and Dried Tomatoes
- Risotto with Sausage and Zucchini
This page created October 1998