Spring Sausage Risotto
Serves: 2 – 4Course: Meat, Poultry Seafood Entrees
Season(s): Spring
Ingredients
- 2 tablespoons butter
- 1/2 pound pork sausage, casings removed*
- 12 ramps, cleaned, trimmed & sliced
- 1 cup arborio rice
- 1/2 cup dry vermouth or white wine
- 3 cups low salt chicken broth
- 1/2 cup grated Parmesan cheese
Instructions
Melt butter in a heavy, large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Sauté until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth/white wine. Simmer until liquid is absorbed, about 1 minute. Add the chicken broth, 1 cup at a time, stirring often and simmering until the liquid is almost absorbed before making the next addition. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops of ramps and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.* A spicy sausage works well in this recipe but choose a flavor that pleases you since the seasoning of the sausage will be dominant.
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