This one is a keeper!!! Add a little bit of olive oil to the pan. It should be illegal to make a risotto this easily. I used arborio rice, I used 1/2 cup of wine in place of some of the broth, I added that wine to the risotto first, and I added my broth slowly waiting for each pour to be absorbed before adding the next. Tasty and simple! Total Carbohydrate My 2-year-old loved it! It only needed about 1/2 cup of cheese, it was so creamy and good! I also increased the parmesan cheese to 1/2 cup to make it a little more creamy. It was terrific. Three and a half forks. Don't skimp on the parmesan! asparagus and shredded carrots about 1/2 Cut the kielbasa into a dice, cooked till crispy, added onion and garlic and proceed as normal. Add the tomatoes and the stock mixture to the dish. (I never do. In the future, may try a bit of lemon to lighten things up. Heat stock, wine and saffron in a saucepan, cover and keep at simmering point. it a whirl in the It is a heavy dish but so wonderful and very easy to make. Very good - will make again! its easy and satisfying and really delicious! Used mild sausage to be safe for my guests, but this dish was just a little boring. Used arborio rice, but since I was looking for something a little less high-maintenance, I added all the broth at once and it was still creamy and fabulous. In a large soup pot, heat the oil over medium heat. Put the sausages into a metal baking dish, with a fork prick the skins on each sausage. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Used arborio rice. It turned out great, not gummy or anything. I usually use 3 sauasages, I also added zuchinni as one reviewer suggested and it was pretty good, the color was definitely a plus since this is pretty much a grey mush. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. As did many others, I cooked the risotto in a more traditional way, adding stock slowly, adding 1/2-c white wine, and using Arborio rice. I also made this in the traditional risotto style and it was great. Once the oil is hot, add the sausage. This is a great recipe! Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Cut the tomatoes in half and put these around the sausages. My favorite add-in is asparagus, which I just in about halfway through cooking, but the recipe is just as delicious with the sausage alone. So, I added maybe 1/2-c of shredded carrot and it really did add some visual pop. I used turkey spicy itialian sausage and basil instead of parsley. Fish out the sprigs of thyme and rosemary. This recipe can be prepared in 45 minutes or less. Great tasting risotto with a touch of spice from the sausage. I substituted spicy sausage for mild and added a cup of peas. I made this as a main course, this past weekend. pre-cooked Cajun This is so good! Powered by the Parse.ly Publisher Platform (P3). Stir in the reserved sausage and basil. I used aborio rice and cooked it like a real risotto (adding the water little by little). I think next time I will add diced carrots and celery along with the onions instead though, somehow I think that would fit the flavor of the dish better than the zuchinni. Add 1 tablespoon of olive oil and 1 knob of butter, followed by the chopped veg, then strip in the thyme leaves (reserving the soft tips for garnish). 1 pound spicy Italian sausages, casings removed, 1 1/4 cups medium-grain white rice (such as blue rose), 4 to 5 cups canned low-salt chicken broth. Good comfort food. sausage... just gave This was a great dish, it tasted wonderful, smelled great,and I disagree with the other cook. Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft. My boyfriend loved it, and its simple so it will be made again. Sprinkle with parsley and serve with a bowl of grated Parmesan. Added 1/2 cup of wine before the broth but other than that followed exactly. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil. make this again. Season with salt and pepper. Since I made this as a main course, I added mushrooms to the sausage and onion saute, and threw in some zucchini towards the end for added color and nutrients. Add the rice, water, and broth. I followed other's advice and made this like real risotto (adding the broth a little at a time) - it was my first time and it came out great! I used kielbasa in this and it was great. But like many other users, I found the outcome to be best by cooking the risotto slowly, first adding wine (pinot grigio) and then chicken stock one cup at a time. Another reviewer had suggested adding some shredded carrot for color. Twenty minutes and I had a wonderful meal that didn't stress me out and tasted wonderful!!!!! This is an easy and delicious recipe that I make often. Check the consistency of the risotto – it should fall back in waves when you drag your spoon through it. It became a big blob. The entire family raved. Add the garlic and onion and cook over medium heat until the onion is soft. Add rice and stir 1 minute. This was the first meal I ever made at my first apartment. out great! I added a 1/2 cup of dry white wine based on some of the other reviews. Tip the hazelnuts into a pestle and mortar, returning the pan to the heat. Sorry I can't give measurements, I learned to cook the old-fashioned way, using your taste,touch,and smell!! Sprinkle with remaining 1/4 cup parsley. Mix in 1/4 cup cheese and 1/4 cup parsley. Super yummy! Loved it. Also, like other users, I've found that using the spicy sausage overwhelms the flavour of the dish, so after my first go round, I've stuck with mild italian sausage.

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