Sausage Risotto

01Method

1. 1

   In a sauté pan over medium heat, melt one portion of the butter. Add the sausage, breaking it into pieces with a spoon, and cook for 3 minutes. Add the shallots, another portion of butter, and salt; cook, stirring, until the shallots start to caramelize, 2 to 3 minutes. Take off the heat and set aside.

2. 2

   In a heavy-bottomed saucepan over medium heat, melt another portion of butter. Add the Arborio rice and stir until it begins to turn golden, 2 to 3 minutes. Pour in the wine and stir continuously until it is nearly fully absorbed, 2 to 3 minutes.

3. 3

   Add the broth gradually, one ladleful at a time, stirring after each addition until the liquid is almost absorbed before adding more. Continue this process until the risotto is thick and creamy but the rice still has a slight bite. This will take 20 to 30 minutes.

4. 4

   Remove the pan from the heat. Fold in the reserved sausage mixture, Parmesan, and the remaining butter. Taste and adjust salt as needed. Serve right away, garnished with thyme sprigs.