Method

Put the stock and saffron in a saucepan and bring to a boil. When boiling, immediately turn heat to the lowest flame possible, cover and keep warm. The liquid used in risotto should always be warm.

Pierce sausage all over and cook slowly over medium heat in a heavy-bottomed skillet.  When cooked, remove from heat and stir in the peppers.  Cook peppers in the sausage fat until done.   While peppers are cooking, slice the sausage into bite-sized pieces.  Set aside.  When peppers are cooked, combine with the sausage pieces.

Melt butter with oil in a large saucepan or Dutch oven. Stir in chopped onions and cook slowly. When onions become translucent, add garlic.  Cook for one minute.

Stir in rice. Sauté briefly (1 to 2 minutes), stirring to coat each grain. Add 1/2 cup chicken stock. It will sizzle. When sizzling stops, add wine and cook, stirring, until almost absorbed.

Continue adding stock, one half to one cup at a time, stirring constantly. When rice is almost cooked, about 15 -18 minutes from addition of first liquid, add final 1/2 cup stock and reserved sausage and pepper mixture along with the tomato.  Cook five more minutes.  Stir in freshly grated black pepper and parsley.  

Stir in parmigiano.  Taste for seasoning and correct if needed. Serve with a bowl of parmigiano on the side so diners can suit themselves.

Serves: 4 to 6.

Contributor: pat ciesla

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