2 hot italian sausages, removed from the casing

1 small white onion, chopped small

2 red piemto peppers, chopped (substitute 1/2 red bell pepper)

2 green jalapeno peppers, chopped

1 cup of mixed mushrooms, chopped small

1 1/2 cups arborio rice

2 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup sake cooking wine

1 tablespoon chopped curly leaf parsley

5-6 cups of chicken broth


 In a medium sauce pan, heat the chicken broth to a light simmer.

In a large skillet on medium heat, add the butter. Once the butter is melted, add the hot italian sausage and break up using a wooden spoon.

Once the sausage is broken down and cooked, about 5-8 minutes, add the mushrooms, peppers and onions. Saute until the vegetables are just tender.

Season with salt and black pepper.

Add the rice and stir to coat. Allow the rice to saute with the meat and vegetables for 2 minutes. Stiring constantly.

Add the sake wine and allow to cook off. Once the rice is crackling and almost sticking to the skillet, start adding the broth 1/2 cup at a time. Once the first 1/2 cup is cooked off add another 1/2 cup, constantly stiring.

Keep adding broth until the rice is soft, and creamy. You will know when the rice is fully cooked when you see the clear rice turn fully white.

Taste as you go along, there should not be any grainyness to the rice.

Constantly keep stiring. It should take about 35-40 minutes on medium heat.

Remove from the heat and add in the chopped parsley. Serve while hot with fish or scallops!








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