Risotto with Pork Sausage

September 12, 2004

1/2 pound pork sausage

2 tablespoons butter

1/2 cup chopped ham

1 small onion, finely chopped

1/2 cup dry white wine

7 to 8 ounces meat or chicken stock

1 cup Vialone or Arborio rice

2 to 3 sprigs parsley, finely chopped

1/2 cup grated Parmesan cheese

Heat butter in a large pan, and gently saut the chopped ham and onion. When onion becomes translucent, add sausage meat. Let it brown. Pour in the white wine, and cook slowly until wine is evaporated.


Add preheated stock. Bring to a boil. Sprinkle in rice. Cook slowly until tender, remembering to stir frequently for about 20 minutes. When rice is cooked and most of the liquid is absorbed, stir in parsley and Parmesan cheese. Serve immediately.

Asparagus, spinach or any other meat or vegetable may be used instead of pork sausage.

The Herald-Mail Articles