Risotto with Sweet Sausage and Vegetables
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||1 Teaspoon|
|Pancetta||2 Ounce, chopped|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), chopped|
|Celery stalk||1 , chopped|
|Sweet sausage||6 Ounce, casings removed|
|Italian arborio rice||1 Cup (16 tbs)|
|Hot beef stock||3 1⁄2 Cup (56 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
1) In a saucepan, heat oil and butter and saute pancetta, onions, carrots and celery over medium flame. Cook till the vegetables become soft.
2) Add in the sausage and slowly break it up while stirring. When the meat has just changed its raw color, add in the rice and saute for a minute.
3) Add 1/2 cup stock to the rice and stir continously. Adjust the heat so that the rice continues cooking in the stock. When the liquid is absorbed, add in another 1/2 cup of stock. Continue adding more stock until rice is thoroughly cooked in about 20 to 25 minutes.
4) Take the rice off the flame, add in parmesan cheese and season with salt and pepper.
5) Serve the risotto hot.