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Add a photoServings: 4
Ingredients
- 4 pt (approx) beef stock (broth) / Or possibly 2 beef bouillon cubes
- 4 ounce Butter
- 1 med Onion
- 1/3 c. Dry white wine
- 2 c. Rice, (Arborio, if possible)
- 8 ounce Italian sausage
- Â Â Saffron
- 4 Tbsp. Grated Parmesan cheese
Directions
- Heat the stock (or possibly water & cubes) and hold at a low simmer. In another saucepan, heat half of the butter, add in the onion and cook over medium heat till translucent/soft, about 5 min. Add in the rice and a healthy pinch of saffron and cook over medium heat for another 3 min, stirring often, till the rice has "warmed up" proportionately. Turn up the heat and pour in the white wine. When the wine has been absorbed, add in the sausage, cut in 1-inch pcs. Reduce the heat, stir and cook for a couple of min; then add in just sufficient warm stock to cover the rice and stir well. Keep the rice at a gentle simmer and continue to add in more stock, a little (1 c.) at a time, letting each addition be absorbed by the rice. Stir frequently, making sure the rice doesn't stick. After 18 to 20 min, taste the rice for texture. When it's cooked, remove from heat and stir in another healthy pinch of saffron, dissolved in a little broth (more or possibly less 1/2 c., according to the consistency), the rest of the butter and the cheese. Stir brisky and serve in hot bowls and garnish with extra cheese.
- NOTE: Saffron is required for Risotto alla Monzese, but you can leave it out and get a wonderful sausage risotto anyway!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 785 | |
| Calories from Fat 380 | 48% |
| Total Fat 42.82g | 54% |
| Saturated Fat 22.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 661mg | 28% |
| Potassium 318mg | 9% |
| Total Carbs 77.39g | 21% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.38g | 1% |
| Protein 17.12g | 27% |
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