Risotto with Italian Sausage

Ingredients

• 3 tbs olive oil
• ¼ C chopped shallots
• 1 lb arborio rice
• 6 oz white wine
• 32 oz chicken stock
• ½ C unsalted butter
• ¾ C fresh Parmigiano-Reggiano cheese
• ½ C chopped fresh basil
• 3 oz diced tomatoes
• 6 oz Italian sausage, cooked
• Salt and pepper, to taste

Directions

1. Heat olive oil in a 10-inch saucepan and add shallots.
2. Sweat shallots and add the rice. Cook about 1 minute, add white wine, and reduce by half.
3. Add chicken stock 4 ounces at a time and cook until rice is al dente.
4. Add salt, pepper, butter, fresh Parmigiano, basil, diced tomato and Italian sausage. Serve in large bowl. Makes 4-6 servings.