Sun-Dried Tomato and Sausage Risotto

Here’s another of our favorite risotto recipes. This is the one David always makes when he takes over the dinner preparations. It starts as a basic risotto milanese, with arborio rice, chicken stock, garlic, white wine, and parmesan cheese. We add to this classic flavor combination with Italian sausage and sun-dried tomatoes, which play nicely against the creamy texture of the risotto and the tang of Parmesan cheese.

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Sun-Dried Tomato and Sausage Risotto

  • 3.5 cups Chicken Stock or Chicken Broth (stock is better)
  • 1/2 cup white wine
  • 1/2 cup of freshly grated Parmesan cheese
  • 3/4 pound bulk Italian sausage (or about three links, casings removed)
  • 1 cup arborio rice
  • 1 clove garlic, minced
  • 1/4 cup sun-dried tomatoes, packed in oil/from a jar, diced
  • 2 teaspoons sun-dried tomato oil, from the jar
  1. In a medium saucepan, combine chicken stock and white wine and bring to a boil.
  2. Saute Italian sausage with garlic in a medium skillet, until cooked through, about 7-8 minutes. Drain and put aside, reserving about a teaspoon of the  drippings in the skillet.
  3. In the same skillet, add sun-dried tomato oil and arborio rice and cook over medium high heat until grains start to turn translucent and shiny at the edges. You want to make sure that all of the grains of rice get coated, so if there’s not enough fat in the pan, you can always add a teaspoon or so of extra virgin olive oil. Don’t add too much–coating the rice is good, but extra grease will make the final dish extra greasy.
  4. Begin to add chicken stock mixture, one or two ladles at a time, until the rice will no longer absorb the liquid. Stir often. When it is finished, the rice should have a creamy texture and be tender, with a little bit of bite to it (just slightly al dente).
  5. When rice is finished cooking, remove from heat, and stir in cheese, sun-dried tomatoes and cooked sausage. Serve immediately.

Note: As I’ve said before, we make risotto often around here. Risotto is more about the method than anything else, and once you get that down, you can do just about anything with the flavors and ingredients. You’ve seen Mexican Risotto here, but we also do a similar dish to this one with chicken, a tomato based sausage risotto, cheddar risotto arancini, sausage arancini, etc. Like I said, once you get the method down, you’re really only limited by your imagination.

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4 Responses to “Sun-Dried Tomato and Sausage Risotto”

  1. Mom

    WE are back to low calorie stuff. Is there anyway to make risotto low calorie? I think I know the answer to this but I thought maybe you had some magic. I thought this might work without the sausage but how much would you really save with that.

  2. Teri

    If you make 4 servings out of this, each serving is 560 calories, as written. If you were to use chicken breast chunks or turkey sausage, this same recipe drops to about 400 calories per serving.

  3. Mom

    How much in a serving? Trying to decide if it is worth it…….

  4. Teri

    Um…I don’t know. It’s a good amount. And it’d be your whole meal. I didn’t measure or anything though.

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