How to make risotto rosso with italian sausage

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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