Creamy Tomato and Sausage Risotto

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat (175°C / about 175°C). Add the 1 medium chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes. Add the 3 cloves of minced garlic and cook for 1 minute more until you can smell its fragrance.
2. 2Add the about 450 g of Italian sausage (removed from casing) to the pot. Cook, breaking it up into smaller pieces with a spoon, until it is browned all over. Carefully drain off any excess grease from the pot. Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly.
3. 3Add the 1.5 cups of Arborio rice to the pot. Stir continuously for 1 minute to coat each grain of rice with the sausage and tomato mixture. This toasting step helps the rice cook evenly.
4. 4Pour in 1 cup of the 6 cups of chicken broth. Stir constantly until the liquid is almost completely absorbed by the rice. Continue adding the chicken broth, 1 cup at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next cup. This gradual process, which should take about 20-25 minutes, is key to achieving a creamy risotto. The rice is done when it is tender but still has a slight bite, and the mixture is creamy.
5. 5Stir in the about 790 g of crushed tomatoes, the 0.5 cup of heavy cream, the 0.5 cup of grated Parmesan cheese, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper. Cook for another 5 minutes, stirring occasionally, until the mixture is heated through and the sauce has thickened to your liking.
6. 6Stir in the 0.25 cup of chopped fresh basil.
7. 7Serve the Creamy Tomato and Sausage Risotto immediately.

Related Guides