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Sausage-Apple-Sage Risotto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 30 min
  • $$
Gatheredtable
inspired by Mario Batali

Ingredients

  • 2 tablespoons unsalted butter
  • 4 tablespoons extra virgin olive oil , divided
  • 1 cup onion, finely chopped
  • 1 granny smith apple, diced
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 5 cups chicken stock
  • 1/4 cup finely chopped fresh sage
  • sea salt and freshly ground black pepper to taste
  • 1 pound Italian sausage

Directions

Prep: 1. Chop onion and apple. 2. Finely chop sage. Make: 1. Cook sausage: Cook in heavy bottom saucepan over medium heat together with 1/2 inch water. When water is almost evaporated, remove sausages, slice into rounds, and return to pan together with 2 tablespoons olive oil, cook until done. Remove sausages and set aside. 2. In same pan, heat butter and remaining olive oil over medium. Add onions and saute until soft (do not brown). Add rice and apple pieces and cook about 3 to 4 minutes, until rice is fully coated with oils. 3. Pour in wine and simmer until almost evaporated. Meanwhile warm up chicken stock in separate pot. 4. Ladle in one ladle of chicken stock at a time to the rice mixture and stir until absorbed. Repeat, stirring frequently, until rice is nicely cooked, about 10-15 minutes. 5. Add back sausages, add in sage, sea salt and pepper to taste. Cook, stirring for another minute or so. Serve: Fresh off the stove

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