luisa_calif
Well-known member
Source: Pat in NoCA
2 tbsp unsalted butter
3 tbsp olive oil
1 medium onion, peeled and finely chopped
1/2 lb. sweet Italian sausage, removed from casings and crumbled
4 garlic cloves, peeled and minced
2 cups imported Italian tomatoes, crushed (I use canned roma tomatoes)
15 fresh basil leaves, coarsely chopped
2 cups Arborio rice
1/2 cup red wine
5-6 cups beef or chicken broth, heated to boiling, turn off heat
salt and freshly ground pepper to taste
1 cup grated Parmesan cheese, plus more for serving
Melt butter with olive oil in 2 qt. saucepan. Add onion and cook slowly over low heat until onion is soft and just begins to color. Add crumbled sausage and garlic and cook over moderate heat until meat is no longer pink. Add tomatoes with their juice and basil. Cook about 10 minutes or until tomatoes and meat create a slightly thickened sauce. Add rice, stirring frequently, cook until it absorbs all of the sauce. Add red wine and cook slowly, stirring constantly until completely absorbed. Add warm broth one cup at a time stirring frequently until absorbed. Repeat with remaining broth. Add salt and pepper to taste. When rice is just barely tender, turn off heat, stir in Parmesan. Serves 4 to 6.
Source: Cucina Rustica
Note: Sometimes I use turkey Italian sausage.
2 tbsp unsalted butter
3 tbsp olive oil
1 medium onion, peeled and finely chopped
1/2 lb. sweet Italian sausage, removed from casings and crumbled
4 garlic cloves, peeled and minced
2 cups imported Italian tomatoes, crushed (I use canned roma tomatoes)
15 fresh basil leaves, coarsely chopped
2 cups Arborio rice
1/2 cup red wine
5-6 cups beef or chicken broth, heated to boiling, turn off heat
salt and freshly ground pepper to taste
1 cup grated Parmesan cheese, plus more for serving
Melt butter with olive oil in 2 qt. saucepan. Add onion and cook slowly over low heat until onion is soft and just begins to color. Add crumbled sausage and garlic and cook over moderate heat until meat is no longer pink. Add tomatoes with their juice and basil. Cook about 10 minutes or until tomatoes and meat create a slightly thickened sauce. Add rice, stirring frequently, cook until it absorbs all of the sauce. Add red wine and cook slowly, stirring constantly until completely absorbed. Add warm broth one cup at a time stirring frequently until absorbed. Repeat with remaining broth. Add salt and pepper to taste. When rice is just barely tender, turn off heat, stir in Parmesan. Serves 4 to 6.
Source: Cucina Rustica
Note: Sometimes I use turkey Italian sausage.
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