Sausage and Parsley Risotto

1. Cook the Sausage

Begin by warming up a sturdy skillet or Dutch oven over medium heat. Introduce the Italian sausage to the pan, breaking it into bite-sized pieces as it sizzles. Cook until golden-brown, about 10 minutes, turning the pieces until each side is well-browned. Transfer to a plate.

2. Simmer the Stock

In a medium saucepan or pot, pour in the chicken stock. Bring to a gentle simmer.

3. Sauté the Onion, Toast the Rice

To the same skillet, add unsalted butter and the chopped onion. Sauté until the onion softens, about 5 to 7 minutes. Add the Arborio rice and toast alongside the onion until glossy, another 5 to 7 minutes.

4. The Wine and Broth Waltz

Pour in the dry white wine, allowing it to be absorbed by the rice. Then, gradually add the simmering chicken stock one ladle at a time, stirring constantly until the stock is absorbed before adding more. Continue for 20 to 30 minutes until the rice is creamy.

5. Fold in the Finishing Touches

Return the cooked sausage to the pan, folding it into the rice. Stir in the Parmesan cheese, lemon juice, and season with salt and pepper to taste.

6. Plating with Parsley and Parmesan

Spoon the risotto into bowls, garnish with finely chopped Italian parsley, and offer additional grated Parmesan on the side.