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● Risotto with Sausage and Grappa wine-spirits
3 tablespoons butter
1 onion, thinly sliced
4 ounces sausage, casings removed and crumbled
1 cup Arborio rice
1⁄4 cup grappa
4 cups chicken broth, heated
1⁄2 cup Parmigiano-Reggiano, freshly grated
salt and freshly ground pepper
In a large, deep skillet over medium heat, melt the butter. Add the onions and cook until translucent. Add the sausage and cook until the onions and sausage are brown. Add the rice and toast for 3 minutes. Deglaze the pan with the grappa and cook until it evaporates. Add the broth in 1⁄2-cup increments, allowing each addition to be absorbed before adding more. Cook, stirring, until the rice is tender and creamy, about 20 minutes. Turn off the heat and add the Parmigiano. Season with salt and pepper and mix well to combine. ● Serves 4
