Risotto with Spicy Italian Sausage

Risotto with Caramelized Onion, Spicy Italian Sausage, and Arugula 4 servings

Ingredients for Risotto Base

2 cups Meracinque Riso Carnaroli Classico

6 oz Chianti Classico Extra Virgin Olive Oil

2 Red Onions, sliced

1 cup of dry white wine

6 cups Chicken or Vegetable Stock

1 tbsp Fine Sea Salt

2 oz Fresh Sage, chopped

2 oz Parmesan, grated

Ingredients for Garnish

½ lb Spicy Italian Sausage

6 oz Baby Bella Mushrooms, sliced

6 oz Parmesan, grated

6 oz Arugula

1 oz Chianti Classico Extra Virgin Olive Oil

1 tsp Fine Sea Salt

Risotto Method

1. Thinly slice the red onions

2. Heat a Dutch oven or large skillet with 2 oz of the olive oil

3. Add the onions and cover, do not add salt at this point

4. Allow the onions to caramelize for about 1 hour or until dark brown

5. Warm the stock in a separate pot

6. Add 1 oz of olive oil to the onions, add the rice and cook for 3 minutes, stirring every minute

7. Deglaze the pan with the white wine

8. Stir until absorbed into the rice

9. Slowly add in the stock in ½ cup increments, stirring constantly

10. Wait until the stock is mostly absorbed into the rice until adding more stock

11. Continuously add stock until the rice is fully cooked and creamy

12. Season with salt, sage, and Parmesan

For the Sausage and Mushrooms

Sear the Italian sausage in olive oil until fully cooked, allow to rest for a couple of minutes

Slice the sausage on a bias

Cook the mushrooms in olive oil, season with salt and pepper

Toss the arugula with olive oil, salt, and pepper

To Plate

Spoon the risotto onto plates

Garnish with arugula, mushrooms, and sausage

Finish with grated Parmesan and a drizzle of Chianti Classico Extra Virgin Olive Oil