Ingredients
1 cup canned beef broth diluted with 4 cups water
1 lb. Sicilian-style sausage, cut into 1/3-inch disks
2 tbsp. onion, chopped fine
2 cups Arborio rice
2 tbsp. butter
1/2 cup red bell pepper
2 tbsp. vegetable oil
1/2 cup yellow bell pepper
1/4 cup dry white wine
1/4 cup green bell pepper
Black pepper, ground fresh
1/4 cup parmigiano reggiano cheese, freshly grated
Salt, to taste
In a medium saucepan, bring broth and water to a slow, steady simmer. In a separate, large pot, combine chopped onion, 1 tbsp. butter and vegetable oil. Cook on medium-high heat for 2 minutes and add bell peppers. When onion is translucent, add sliced sausage and continue cooking until sausage is well browned on both sides.
Add wine and continue to stir occasionally. Wait for wine to evaporate completely before adding rice. When adding rice, stir thoroughly to coat the grains.
Add 1/2 cup of simmering broth and cook the rice, stirring constantly with a wooden spoon until all the liquid is gone.
Add another 1/2 cup broth and continue mixing. Repeat process 1/2 cup at a time until the rice is tender but firm. Turn off heat. Add pepper to taste, plus the remaining tablespoon of butter and grated Parmesan. Stir thoroughly until the cheese melts and clings to the rice. Salt to taste. Serve promptly.
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