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Risotto With Sausage

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CATEGORY CUISINE TAG YIELD
Dairy, Meats Italian Italian, Main dish 4 Servings

INGREDIENTS

3 Links parsley/cheese sausage
=OR=-
1/2 lb Luganega sausage
commercially made
1 qt Meat broth
1/3 c Finely chopped onion
3 T Butter
2 T Dry white wine
1 1/2 c Arborio rice
3/4 c Grated Parmesan cheese
Salt
Freshly ground black pepper

INSTRUCTIONS

REMOVE THE CASINGS from the sausage and break up the sausage. Bring
the broth to a simmer. In a casserole, soften the chopped onion in
half the butter. Add the sausage meat and brown it. Raise heat,
sprinkle on the wine, and let it evaporate. Add the rice, stirring to
coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat  to
medium-low and start adding broth, a ladleful at a time. Stir  often
and add more broth only as the rice begins to dry out. Cook for  35 to
45 minutes, or until the rice is al dente and has absorbed  almost all
its liquid. (If you run out of broth before then, use  boiling water.)
Stir in the remaining butter and all the grated  cheese. Taste for salt
and pepper. Serve at once.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 422
Calories From Fat: 126
Total Fat: 14g
Cholesterol: 39.4mg
Sodium: 374.1mg
Potassium: 53.4mg
Carbohydrates: 57.9g
Fiber: <1g
Sugar: <1g
Protein: 12.5g


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