New York City Chefs Daily Recipe for 12/12/2001 : Recipe for Risotto with Sausage
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Risotto with Sausage recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/12/2001 : Recipe for Risotto with Sausage
"Risotto with Sausage"

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  Arqua Restaurant
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"As we graze it grows"

12 ounces fennel sausages or other Italian style sausage
4 tablespoons butter
1/4 cup finely chopped onion
1/2 cup dry white wine
2 cups Arborio rice
6 to 8 cups hot Chicken Stock or 2 - 14 1/2 ounce cans broth mixed with 2 cups hot water
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley

Cut the sausage into 1/2 inch pieces and place in a frying pan with 2 tablespoons water. Cook covered over medium low heat, turning 6 - 7 minutes, or until browned lightly.  With a  slotted spoon, remove sausages and drain on paper towels.  In a large heavy saucepan, melt 2 tablespoons butter over medium low heat.  Add onion and cook 2 to 3 minutes or until softened.  Add sausage meat and cook 1 to 2 minutes to reheat.  Add wine and cook until reduced by half, 2 to 3 minutes. Stir in rice to coat evenly.  Add 2 cups stock and cook, stirring, until absorbed, 5 to 6 minutes.  Continue to add as much stock as needed, 1 cup at a time, until rice is creamy and tender but still firm in the center.  Process should take 15 to 18 minutes from the time you first add stock.  Remove from heat and stir in remaining 2 tablespoons of butter, Parmesan cheese, and parsley.  Serves 6.
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