

Heat stock to a simmer, remove from heat and cover.
Heat 2 teaspoons oil in a large skillet over medium to medium-high heat.
Add onion and saute until translucent.
Add garlic and continue to cook for 1 minute.
Add rice, coat with oil and cook 3 to 4 minutes.
Add wine and cook, stirring often, until absorbed by rice.
While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat.
Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.
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