Monday, June 1, 2015

Oven Baked Sausage & Pea Risotto

1 cup arborio or carnaroli rice (short grain Italian rice, perfect for risotto)
4 tbsp. butter or margarine
1 yellow onion, chopped
1 clove garlic, chopped
1 red bell pepper, chopped
2 good-quality hot sausage links, casings removed, crumbled
1/4 cup dry white wine
2 cups + chicken stock
cherry tomatoes, halved
1/2 cup peas
garnish:  fresh basil leaves, shredded fresh parsley, sea salt & pepper
garnish:  Parmigiano Reggiano 

       Heat oven to 375ºF (190ºC).  In a heavy, oven-proof skillet with lid, heat butter on medium-high heat.  Add onion, garlic, red pepper and sausage meat to skillet; cook about 4 minutes, until pink is out of sausage.  Add in rice, toast 2 minutes.  Add in white wine and let evaporate, about 1 minute.  Add in chicken stock, bring to a boil (make sure stock is only 1" above rice in the pot).  Place lid on skillet, carefully place in oven.  Cook, undisturbed, 25 minutes.  Remove, add in tomatoes, peas and herbs; place lid back on 5 minutes to steam the peas and tomatoes.  Season with sea salt and pepper, fluff with a fork.  Sprinkle with grated Parmesan to serve.  Let rest a few minutes and dig in!

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