Tuesday, January 8, 2008

Sundried Tomato Risotto with Italian Sausage and Goat Cheese


7 oz of Oil Packed Sun Dried Tomatoes chopped
3 ½ cups of Chicken Stock
1 ½ cups of Risotto Rice
1 cup onion diced small
2 cloves of garlic minced
1/4 cup of olive oil
1/3 cup of
Parmesan Cheese
8 oz of Italian Sausage – cooked and still warm
4 oz of Goat Cheese
Salt and Pepper to taste

In a pan bring chicken stock to a simmer. In a large saucepan or saucier, heat oil and sauté onion and garlic over a low heat until they are softened. Add rice and coat the rice with the oil and cook for a few minutes til slightly toasted. Stir in the tomatoes. Add in ½ of a cup of the simmering chicken stock until most of the liquid is almost completely absorbed. Repeat this until the rice cooks and only has a small bite to it. Stir in Parmesan cheese and season to taste. Add in the cooked Italian sausage and goat cheese, stir to combine. I like to stir alot of the time while making risotto but you can follow any technique you like.


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