Risotto with Spicy Sausage

Risotto with Spicy Sausage
Bon Appetit (March 1999)

1 pound spicy Italian sausages, casings removed
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 1/4 cups medium-grain white rice (such as blue rose)
4 to 5 cups canned low-salt chicken broth
1 1/4 cups grated Parmesan cheese
1/2 cup chopped fresh Italian parsley

Saute sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.

Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately.

Serves 8 as a first-course or side, 4 as main dish.

Notes: I made a half-recipe of this and instead of using just spicy sausage, got a half-spicy, half-sweet mix and served this as a main dish for two. This was, amazingly, the first time I've ever made risotto (not counting assisting Deb on this last Christmas Eve). So, I was quite pleased with how it turned out - creamy and quite tasty.