Risotto Alla Piemontese
Featured on QED Cooks – Pittsburgh Home & Garden Show – 2003

Other Recipies:

• Lil’s Sweet Italian Sausage with Peppers & Onions

• Stella’s Hot Italian Sausage with Sauce

• Risotto Alla Piemontese

Ingredients:

1. ½ Pound Butter
2. ½ Small Onion
3. White Pepper
4. 1 Tablespoon dry white wine
5. 1 pound imported Italian Rice (Arborio)
6. 1 Package Baby Portobello mushrooms (sliced)
7. 5 Cups consommé (beef or chicken)
8. ¾ cup Pecorino Romano cheese (grated)
9. 1 Pound Ricci’s Sweet Italian Sausage (Bulk – No Casing)
10. Handful of Fresh Basil (Chopped)

Directions:

• Sauté and brown Ricci’s loose Italian Sweet Sausage. Drain and set aside. 
• Melt butter in a large pan and sauté onion until golden. 
• Add pepper to taste. 
• Add wine and cook until it evaporates. 
• Add rice and cook 5-6 minutes, until translucent. 
• Stir in mushrooms; add consommé, ½ cup at a dime, stirring continuously with a wooden spoon.
• When rice is nearly done (al dente), add cooked sausage. 
• Continue stirring and then add ½ Pecorino Romano cheese. 
• The finished rice should be a yellow color. 
• Spoon the risotto into a serving dish and serve with the remaining cheese and ground black pepper.
• This dish can also be made with red sauce by adding your favorite spaghetti sauce to the mixture at the end.