| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Dujour03 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/4 |
c |
Chopped shallots |
| 1 |
lb |
Arborio rice |
| 6 |
oz |
White wine |
| 32 |
oz |
Chicken stock |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Unsalted butter |
| 3/4 |
c |
Fresh Parmigiano-Reggiano cheese |
| 1/2 |
c |
Chopped fresh basil |
| 3 |
oz |
Diced tomatoes |
| 6 |
oz |
Italian sausage; cooked |
INSTRUCTIONS
Heat olive oil in a 10-inch saucepan and add shallot. Sweat shallot and add
the rice. Cook about 1 minute and add white wine. Reduce by half. Add
chicken stock 4 ounces at a time and cook until rice is al dente. Add salt,
pepper, butter, fresh Parmigiano, basil, diced tomato and Italian sausage,
Serve in large bowl.
Yield: 4 - 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN
Converted by MM_Buster v2.0l.
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