Weekly Winner: The Perfect Risotto

photoRisotto.  Creamy, luscious, warm, soothing, and gooey.  Really, what’s not to like?  And I do love risotto and always thought I was a bit of a purist about it until I discovered this recipe years ago.  I still make it regularly and I still consider it my favorite.  Don’t get me wrong — I’m still willing to try any and most recipes out there for risotto — but I always seem to come back to this one.  The recipe comes from Cooking Light Magazine.

Just a note here, almost every risotto recipe says that the whole adding broth and stirring process only takes 20 minutes and that risotto can be completed in 23 minutes.  LIES!  I have never had a risotto that didn’t take at least 45 minutes — and that’s just for the rice.  It is a bit of a labor of love but really, stirring isn’t that hard and you had to open wine for the recipe, so sip, stir and savor.  It will be worth it!

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens


4 cups fat-free, less-sodium chicken broth

1/2 cup water

2 teaspoons olive oil

2 cups chopped onion (about 1 large)

2 teaspoons sugar

8 ounces sweet turkey Italian sausage

1/4 cup chopped shallots

1 cup Arborio rice or other medium-grain rice

1/3 cup white wine

2 cups arugula leaves

3 tablespoons freshly grated pecorino Romano cheese

1 teaspoon grated lemon rind


 1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

3 Comments (+add yours?)

  1. hopsack
    Dec 20, 2012 @ 10:57:08

    What wine did you use??


  2. Chat 2 Friend
    Dec 28, 2012 @ 04:25:34

    Excellent tips & method about recipes, you have a wide range of indian recipes list available, helpful site – thanks
    Indian Racipes


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