|by Judith Barrett|
Judith Barret offers nore than 100 new recipes for risotto, showcasing the flavors of not just Italy, but Asia, India, and Latin America.
1 - 7 of 7 for sausage risotto
Brown sausage and drain. Add ... parsley. Cover; remove from heat. Let stand 5 minutes, fluff with fork. Stir in process cheese until melted. 6 servings.
Brown sausage and drain; add ... bring to a boil. Stir in rice and parsley. Cover, remove from heat. Let stand 5 minutes. Fluff with fork. Stir in cheese.
Brown sausage, drain. Add ... rice and parsley. Cover; remove from heat. Let stand 5 minutes; fluff with fork. Stir in processed cheese food until melted.
Drain mushrooms, saving ... stand for 5 minutes. Saute mushrooms, onion, shrimp, ham and sausage in butter until lightly browned. Add rice. Mix and serve.
Brown sausage, remove. Brown ... remaining ingredients except cheese. Cover and simmer for 45 minutes, stirring occasionally. Sprinkle with cheese. Serves 6.
Save water and add to finished product if that flavor is desired. NOTE: In traditional Italian recipes, chopped onions and Arborio rice are sauteed ...
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