Riso con Salsiccia

Riso con Salsiccia
Rice with Italian Sausage

I made this last week - using chicken stock in place of the beef stock and I left off the white wine - it was very good.

2/3 cup of cooked peas
2 oz. Unsalted butter
1 small onion chopped
¼ cup olive oil
½ lb. Italian sausage cut in chunks
1 red pepper diced
6 cups beef stock
2 cups rice (Arborio Rice)
¾ cup grated parmesan cheese
Salt and pepper to taste
½ cup white wine

  1. In a large skillet, heat the oil and sauté the onion, peas and red bell pepper for 3 minutes.

  2. Add the sausage, add wine and simmer for another 3 minutes and stir in the rice.

  3. Start adding beef stock little by little, letting the rice absorb it gradually. Cook for about 20 minutes stirring with a wooden spoon. Turn off the heat.

  4. Add butter, parmesan and stir. Season with salt and pepper and serve. (the rice should be a creamy texture.)

Makes about 4 servings