Melt butter in olive oil in a heavy bottomed pan.
Peel onions and garlic and chop. I like my veg chopped fairly fine, so I use my electric chopper.
Heat broth in a separate pot.
Add onions and garlic to butter and oil.
Sauté onions and garlic until just lightly browned.
Add sausage and cook until no pink remains
Add tomato sauce or tomatoes, lightly crushed
Add fresh or dried basil
Cook until sauce thickens
Add arborio rice
Cool until all sauce is absorbed by the rice
Add wine and cook until wine is absorbed
Lower heat to medium-low
Add first 1-2 ladles of warm stock.
Risotto looks like this when ready for next addition of stock
Repeat process 5-6 times, stirring regularly, until rice is al dente and creamy
During additions of stock include pinch of red pepper flakes and cayenne pepper
Add salt and pepper to taste during another addition of stock
When risotto is creamy and rice has lost all crunch to the tooth, turn off heat
Add parmaggiano cheese and stir until combined and melted
Serve toppd with more parmaggiano cheese
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- 2.0Tbsp Unsalted butter
- 3.0Tbsp Extra-virgin olive oil
- 1.0 Medium onion, peeled and finely chopped
- 0.0lb Sweet Italian sausage removed from casings
- 4.0 Cloves garlic
- 2.0c Tomato sauce or crushes tomatoes
- 2.0tsp Fresh or dried basil, to taste
- 2.0c Arborio rice
- 1.0c Red wine
- 6.0c Chicken broth
- Salt and black pepper to taste
- 1.0c Grated Parmaggiano cheese
- Pinch red pepper flakes
- Pinch cayenne pepper
Los Angeles, California