In The Kitchen: Sausage And Pepper Risotto

In the kitchen today, we welcome Chef Nick Rabar from Avenue N making sausage and pepper risotto.

Ingredients:

• 1lb Arborio Rice
• 8oz. Sweet Italian Sausage
• 2 Red Peppers, roasted, diced
• 1 Yellow Pepper, roasted, diced
• 1/2 Onion, sweet, medium dice
• 2 Garlic Cloves
• 1 quart + 1 cup Chicken Stock
• 1 Tablespoon Butter
• 2 Tablespoons Parmesan
• 1 pinch Kosher Salt
• 2 Tablespoons Olive Oil
• As Needed Chives, for garnish

Directions:

1. Remove sausage from casing and cook until done.
2. In a 4 quart sauce pot over medium heat and add olive oil and sauce onions and garlic.
3. Add rice and 1/3 stock.
4. Reduce to a simmer then add 1/3 more, then 1/3 more until rice is almost cooked.
5. Add in sausage, preroasted peppers, butter, parmesan, and some chives.
6. Plate and top with more parmesan and chives.