One Pan Creamy Alfredo Risotto and Italian Sausage

I remade this and doubled the recipe, I realized that I left out warming up the cream and stock so it doesn't lower the temperature too much, so I tried it without warming it up and the rice doesn't cook right, so warm the liquid. I thought about starting a separate food blog, but I don't know how to navigate Blogger and why bother for just a few recipes. I do think that eventually I'll split my blog into a few different ones right now I just want to put out into the universe what I want to put out. And there's a part of me wanting to get as far away from the icky Jerry Springer post, though I don't want to take it down, I don't want it to define me. Risotto's are incredibly versitile gourmet food that once you understand the basic concept then you there's endless possibilities for tweaking it into your own recipes. It starts with sauteing the rice, I use a good Arboro, and any vegetables meats and spices in butter, then adding a cooking wine, reducing it down until your almost burning it, (important or it will taste like wine uck,) then adding cream or not depending on the depth of creaminess you want, then adding a stock a half cup at a time reducing it down each time, though not as severe each time until you soft rice balls almost and a creamy sauce then you can choose to add sour cream or cheese or not.

CREAMY ALFREDO RISOTTO WITH ITALIAN SAUSAGE

hint: if your family doesn't like Italian Sausage try substituting blackened chicken

yield 4 servings.

1 white or yellow onion diced

2 cloves crushed garlic

1/2 lb Italian Sausage or diced chicken

1 Cup Arboro rice

4 Tablespoons real butter

dash of Rosemary

dash of cumin

dash of Thyme

dash of Parsley

1/2 Cup Heavy Whipping cream (can substitute half and half)

3 cups of chicken stock

1/3 Cup of white cooking sherry

1/2 Cup shredded mozzarella or Italian cheese blend 1.Cook the meat crumbling the sausage up. 2. On Medium high, Add the butter, and onion, give it a slight headstart, 3. then add the garlic and seasonings all except for cumin (it has tannins that can't handle high heat or it's taste changes to something unsavoury, that's why you add it last with water to Taco meat) 4. then when the onion is slightly translucent, add the rice, saute for a about a minute. 5. Then add the sherry, stirring constantly and reduce it down, stirring until it is starting to stick to the pan and is no longer steaming off a boozy smell. 6. Add the heavy cream, again stirring and reducing it down to where it's getting sticky 7. Add the chicken stock roughly (eyeball it, it's not going to ruin if you do more) a half cup at a time reducing it down in between. 8. On the last reduction, add the cumin and salt and pepper to taste. 9. mix in the cheese and your done.

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