If you have never made risotto, there are two things you should know.

1.) It makes a ton

and

2.) Keep stirring and adding stock and I promise you the rice will get tender. It just needs a lot TLC, but its completely worth it in the end.

This is a wonderful recipe I wrote and made last week, and am making again tonight. It calls for the same Tuscany Pumpkin pasta sauce I used in Farfalle con Salsiccia e Zucca so make sure you stock up when you are at the store. I know you and your crew will love it!

www.theartoflivingbeautifully.net

Ingredients:

1 1/2 cups Arborio Rice

1 small Vidalia onion, chopped

3 cloves garlic, minced

1 butternut squash, cubed

2 pounds Italian sausage

1 jar Antica Cucina Tuscany Pumpkin Pasta sauce

(3) 32 oz containers of chicken stock

1 TBSP butter

3 TBSP sage, chopped and divided

1/4 cup slivered almonds

1 cup shredded Fontina Cheese **parmesan will work as well

Directions:

1.) In a large stock pot, melt butter over medium-high heat and add onions and garlic and saute for about 3 minutes until begin to turn translucent. Do not brown.

2.) Add sausage and 1 TBSP of sage and saute until sausage is almost cooked through. Add squash, stir to combine, and cook for about 3 more minutes.

3.) Meanwhile, in a large saucepan combine 3 cups of Pumpkin sauce, 1 TBSP of sage and chicken stock and bring to a low simmer.

4.) Add rice to sausage mixture and stir until rice is coated and you can smell it begin to toast…about 2 minutes.

5.) Add  1 ladle of pumpkin/chicken stock to the rice pot and gently stir. Once absorbed, add another ladle or two of stock and stir until absorbed. Continue with this process until rice is cooked and creamy, and most of the stock has been used. This will take approximately 30 minutes.

6.) While rice is cooking/absorbing, combine almonds and last TBSP of Sage in a small skillet and cook over medium heat stirring constantly. When edges of almonds turn golden remove from heat.

7.) Stir in toasted almonds and Fontina to the risotto, reserving a bit of each for garnish.

Serve hot. This recipe will serve about 1,000 adults. No seriously, make this when you have a crowd or call your neighbors and tell them you are bringing dinner over.

Buon Apetito!

-ciao for now-

lauren

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