Sausage & Squash Risotto Recipe

by Thomas Grossmann

• 11 oz. Arborio rice
• 1 small onion, finely chopped
• 2 oz. butter
• 2 oz. extra virgin olive oil
• 1/2 lb. ground sausage meat (or 3-4 sausage links, casing removed)
• 1/2 cup white wine
• 1 medium yellow squash, diced
• salt & black pepper, to taste
• 1 quart chicken stock
• 2 tablespoons Parmesan cheese, grated
• chopped parsley, for garnish

Saute the sausage meat in a pan until cooked through, set aside.

In another large saute pan, saute the onion in butter and oil until transparent.

Add the rice, stir over medium heat for 2-3 minutes then add the wine and diced squash.

Let the wine evaporate and then begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy.

Stir in the Parmesan cheese and season with salt and pepper to taste.

Garnish with chopped parsley.

Serves 6