Rice and Sausage
This is my go-to recipe when a quick but satisfying meal is needed.
1-2 TBS BUTTER – unsalted
2 CUPS ARBORIO RICE
4 CUPS CHICKEN BROTH
2 LINKS SWEET ITALIAN SAUSAGE – about 1 ¼ pounds total
1 CUP FRESHLY GRATED CHEESE –
Parmesan or Romano, your favorite
Cut sausage on the diagonal in bite size pieces. (This is easier to do if the sausage is partially frozen). Alternately, remove sausage meat from casing and brown the sausage meat in the butter. Let it cook in clumps.
Add butter to a large skillet over medium heat and allow to get foamy. Add the sausage and sauté slowly until done – about 12-15 minutes. Do not let the butter burn.
In the meantime, bring 4 cups of broth a boil. Add the rice and cook, checking for doneness around 15 minutes. If getting dry add more broth or at this point just a little water. You want the rice to be al dente or a little firm. You do not want it to be overcooked. When done, drain thoroughly, if any liquid is left in the pot.
Place the rice in a large serving bowl. Add the sausage and grated cheese, toss gently and serve immediately.
NOTE: for a variety you can add some frozen peas to the rice as it is cooking. Also, instead of links, you can just sauté sausage meat in clumps and add. I also, for variety, like to add a few tablespoons of homemade pesto sauce to the rice and mixing in before adding the sausage. If adding pesto, cut down a little on the grated cheese until you have given it all a taste…..then adjust.
BUON MANGIATA!
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