Sausage & Squash Risotto
11 oz. Arborio rice
1 small onion, finely chopped
2 oz. butter
2 oz. extra virgin olive oil
1/2 lb. ground sausage meat (or 3-4 sausage links, casing removed)
1/2 cup white wine
1 medium yellow squash, diced
salt & black pepper, to taste
1 quart chicken stock
2 tablespoons Parmesan cheese, grated
chopped parsley, for garnish
Saute the sausage meat in a pan until cooked through, set aside.
In another large saute pan, saute the onion in butter and oil until transparent.
Add the rice, stir over medium heat for 2-3 minutes then add the wine and diced squash.
Let the wine evaporate and then begin to add the stock a little at a time, stirring after each addition, until the rice is tender, but not mushy.
Stir in the Parmesan cheese and season with salt and pepper to taste.
Garnish with chopped parsley.