| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Rice & grai, Seattle tim | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sun-dried tomato halves, oil-packed |
| 1/3 | c | Fresh parsley, packed |
| 1 | tb | Oil, (from tomatoes) |
| 6 | c | Chicken broth |
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 1/2 | c | Onion, finely chopped |
| 1 | Clove garlic, minced | |
| 8 | oz | Smoked turkey sausage, thinly sliced |
| 2 | c | Arborio rice |
| 1/3 | c | Parmesan cheese, grated |
| Freshly ground black pepper, to taste |
INSTRUCTIONS
1. Combine the tomato halves, parsley and tomato oil in a food processor and process until very finely chopped. (Or chop by hand.) Set aside. 2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep warm. 3. In a large pot or 12-inch skillet, heat the butter and olive oil over medium heat. When hot, add the onion mixture and cook 1 minute. 4. Stir in the rice to coat with the onion mixture and cook 1 minute. 5. Begin to add the warm broth, about 1/2 cup at a time. (Reserve 1/4 cup broth.) Cover and cook 5 minutes, stirring occasionally. Add another 1/2 cup of broth, cover and cook another 5 minutes, or until the broth is absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth gradually and stirring well after each addition. 6. Stir in the reserved 1/4 cup broth, the sun-dried tomato mixture, cheese and several grindings black pepper. (If you have used canned broth, you may not need additional salt. Taste and adjust the seasonings if necessary.) Serve immediately. >From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
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