ITALIAN SAUSAGE RISOTTO
Steps:
- Place a large deep skillet over medium heat and drizzle with a 3-count of olive oil. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the sausage and cook until browned, breaking it up with the back of a wooden spoon. Season with salt and pepper. Add the rice and stir until the grains are coated with oil and opaque, about 2 minutes. Pour in stock, one cup at a time, stirring after each addition until absorbed. You may not need all of the stock. Taste the risotto--it shouldn't be mushy--it should be firm and creamy. Turn off the heat. Fold in Parmigiano-Reggiano, season with salt and pepper, and serve immediately, passing additional cheese if you'd like.
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