Risotto.

Tonight I made the most delicious risotto I've ever had. Perhaps I should clarify and say that I've never had risotto before. HA! I don't know how authentic this is, but I know it's dang tasty. I got the recipe from Once A Month Mom. I made only a few modifications, based on what I had. I didn't use link sausage, I used ground sausage. I didn't use both Parmesan and Romano cheeses - just the canned Parmesan cheese. She has further instructions on her blog if you wanted to make this ahead and freeze it.

Super good!!!

Italian Sausage Risotto

Ingredients:

1 Tablespoon Olive Oil
16 ounces Italian Sausage links (like Johnsohnville), sliced
1 cup apple juice
1 cup onion, diced
1 Tablespoon garlic, minced
1/2 teaspoon dried thyme
1.25 cups rice
1 cup Chardonnay or dry white wine (can also sub apple juice)
3.5 cups chicken broth
1 cup peas, frozen
1/2 cup Parmesan Cheese, grated
1/2 cup Romano Cheese, grated

Directions:

In a large saucepan, cook the sausage in apple juice. When finished cooking, remove from pan and slice. Heat oil in a large stockpot, add sliced sausage and onion, cooking until browned and softened, about 3-5 minutes. Add garlic and thyme, cook for one minute longer. Add wine and rice and stir until the liquid is absorbed. Stir in 3 cups of the chicken broth. Lower the heat to low and simmer, uncovered, until broth is absorbed. Add the rest of the chicken broth slowly, stirring until rice is cooked and creamy. Stir in peas and cheeses; cook until heated through. Serve.