RISOTTO  CON  SALSICCIA   [ S E R V E S    F O U R ]

SAUSAGE SAUCE

• Mild Italian sausage, removed from casing - 1 lb.
• Onions - 2
• Fennel seeds - 2 pinches
• Tomato sauce or chopped tomatoes - 10 oz.
• Chianti - 2 cups
• Butter - 2 tablespoons
• Chopped garlic - 2 cloves

1. Slice onions fine, and add to medium sauce pot with garlic; roast to blonde.
   
   
2. Add sausage, roast for 5-6 minutes until sausage is colored.
   
   
3. Add wine, reduce by 1/2
   
   
4. Add tomato sauce and fennel seeds and cook for about 30 minutes. Set aside.

RISOTTO

• Onion - 1, small
• Arborio or Carnaroli rice - 1 lb.
• Butter - 4 tablespoons
• Chicken stock - 4
• Parmesan cheese - 4 oz.
• White wine - 3 oz.

1. Bring chicken stock to boil.
   
   
2. Chop onion fine, put in saute pot with 1/2 the butter and roast to blonde.
   
   
3. Add rice and continue roasting for 3-4 minutes.
   
   
4. Add wine, reduce by 1/2.
   
   
5. Add stock, a little at a time, and cook for 18 minutes. At the end of this time, the risotto should be soft but not watery.
   
   
6. Add the remaining butter and cheese and stir vigorously until butter is melted and emulsified.
   
   
7. Place on serving dish with sausage sauce in the center, and serve with additional parmesan cheese.