I can’t believe that I was once afraid to make Risotto. I thought it was this hard, labor intensive dish that was drizzled in truffle oil and probably had the consistency of thick oatmeal. I would watch Giada or Rachel make it on TV and they made it look sooo easy. I put that on the list of things I thought I couldn’t make. It was at #6 right after a turkey and right before homemade sourdough bread. See, I have had this mental list of things I have tried or am afraid to try to cook in fear that I might fail. 1 or 2 of my Top Ten Will Most Likely Fail List items I have never had the gumption to try….until now.
1 TB olive oil
2 16 oz. pkg’s of chicken or turkey sausage ( I prefer turkey to avoid the casing removal-yuck)
3-4 cloves minced garlic
1 tsp dried thyme
1 3/4 C and 2 TB ARBORIO rice. This is the best one to use.
1 1/2 C dry white wine such as a Chardonnay. Get one you like to drink as you will have leftovers ????
5 1/4 C chicken stock or decent broth-low sodium
1 1/2 C frozen petite sweet peas
2 TB butter
1 C fresh Parmesan cheese
In a heavy non stick skillet or dutch oven heat olive oil on medium and add onion and meat. Saute until onion is translucent, about 5 minutes.
Add Garlic and thyme and saute until garlic is fragrant , about 30 seconds.
Stir in 3 C broth. Lower heat to medium-low and simmer….and stir…and stir….you can’t really leave this dish for long. Simmer uncovered until broth is absorbed and is looking thick and creamy. Continue adding the broth 1/4 C at a time letting each absorb before adding the next. Continue to stir. By the time you have added all of your broth/stock it should have taken maybe 5 minutes. Lower the heat to your lowest setting and add the peas.
Fold the peas into the hot and saucy mix and add 1/2 of the Parmesan. Continue to gently stir for another minute and add a few cracks of fresh pepper.
Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese.
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