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[Echo]

This is one of my favourites - hope you like it!

Echo's Risotto with Sausage and Red Pepper

1 Tbsp. olive oil
1 pound sweet Italian sausage, casing removed*
3 large garlic cloves, thickly sliced
1 medium onion, chopped
1 red pepper, chopped
1 cup Arborio (or short-medium grained white rice)
1/2 cup white wine
4 cups beef or chicken stock
3 ounces cream cheese*
1 ounce gorgonzola or bleu cheese
Parmesan cheese to taste

In medium saucepan, bring stock to a boil, reduce heat and keep at a simmer.

In large pot heat the oil over medium-high heat. Brown the sausage in the oil, breaking up the meat as it cooks, 6-8 minutes. Remove meat from pot with a slotted spoon; set aside. Reserve drippings. (Note: if the sausage is not very lean, drain the pan of excess fat, leaving only 2-3 tablespoons in the pot.)

Add garlic and onion to pot and cook over medium heat until the onion is tender, 3-4 minutes. Add rice and pepper and cook another minute, until rice is well-coated and slightly opaque. Return meat to the pot and add the wine, stirring constantly. Simmer for 1-2 minutes or until liquid is reduced by half.

Add about 1 cup of the hot stock to the pot and stir rice constantly until the liquid is absorbed. Add more stock about 1/2 cup at a time, stirring constantly while the liquid absorbs. Continue adding stock and stirring until the rice is tender, about 30 minutes.

Remove from heat and stir in the cream cheese, gorgonzola and parmesan until melted. Serve immediately.

(*Chef's note: To reduce the fat and calorie content, I use turkey sausage - which is very lean - and I usually need to add more oil after the sausage is browned. I also use low-fat cream cheese.)





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