Risotto with Peas, Parmigiana & Sausage
- 1 lb. Bulk Italian New York Style Sausage
- 5 tablespoons Unsalted Butter
- 1 Small Onion (minced)
- 2 cups Arborio Rice
- 1 cup Dry White Wine
- 6 cups Chicken Broth
- 1 cup Peas
- 1 tablespoon Butter
- 1 cup Parmesan Cheese
Saute sausage in a pan, breaking up until cooked, drain and set aside.
In same pan saute onion in butter until soft and translucent.
Add Arborio and stir to coat.
Add wine, reduce by turning heat to high.
Add 1 cup broth, stirring constantly and lower heat.
Add 1/2 cup broth at a time when Arborio appears dry, while constantly stirring.
Toward the end of cooking time, add sausage, peas, butter, and Parmesan.
The risotto should be moist and juicy but not soupy.
Don’t add too much broth.
Yield 4 to 6.