Skip to main content

Sausage Parmesan Risotto

The name of this dish just sounds delicious! It is! Use it as a side dish or a main dish. Take out your crock pot folks!

I first took the casings off of 2 hot Italian links but you can use bulk sausage if you have it. Brown it in a frying pan. and then I sauteed minced garlic in the sausage oil/juices.

I put 1 and 1/2 cups of risotto in the crockpot, poured the sausage and garlic on top. I put 3 cups of water and 1 tablespoon of chicken bullion. I added a bunch of fresh basil and some Italian seasonings. Turned the crock pot on high and let it cook.

When just about all of the liquid was absorbed about 1 1/2 hour) I added about 3/4 cup of milk and 1/3 cup of grated parmesan cheese and stirred it up. After that was absorbed about 30 minutes, it was done, and I shut off the crock pot so it didn't get sticky on the bottom.
Rich, flavorful.

Comments

Post a Comment

Popular posts from this blog

African Chicken

This was the most amazing Chicken!! I actually watched an episode of Diners, Drive ins, and Dives and got the recipe from there. Of course, I didn't have as much cumin as I needed, so I changed and tweaked the recipe and although I never made the original recipe the one I made was fabulous. I use so much Cumin, I need to start buying it in one of those huge containers they sell at BJ's. I thought I had extra down stairs but I didn't. UGH. Anyway here is how I made it. I used 6 thighs and 4 drumsticks I made a paste which was: Cumin about a tablespoon Oregano about 2 tablespoons Pepper teaspoon Salt 2 teaspoons Garlic 1 teaspoon minced Chili powder 1 tablespoon Corriander powder 1 tablespoon mix that together and then add olive oil to make a paste. I put the chicken in 2 aluminum pans and rubbed equal parts of the paste on each piece of chicken until it was gone. I let marinate for an hour. I browned each piece of chicken in a frying pan and then put the ...
Post a Comment
Read more

Chicken Kiev

So I saw a cooking show (DDD)where they made Chicken Kiev. Looked so good so I thought I would give it a shot!  Chicken breast with a bunch of herbs on the inside, breaded and fried!! Here it is!! First I made the herbed butter. I used a stick, softened.  Chopped parsley, Thyme, I didn't have fresh rosemary so I used dried, and some dill. Mix it up and then I put it into my long ice cube tray and put it into the freezer to save for later. It calls for ground chicken. I didn't have any but I had boneless skinless chicken breast. I put it in the food processor and voila! Since I had the food processor out, I threw the onion in there too. And then the eggs... I still stuck to my 2 eggs per pound rule. Mixed up my chicken mixture and added a little bread crumbs to help it stick together and some salt and pepper. Next, you take the chicken mixture, make it into a patty. put one of the frozen herbed butter sticks in the patty and then close it up around ...
Post a Comment
Read more

French Onion Soup

I love this classic. I start by slicing 3 large yellow onions and lightly carmelizing them in butter. This brings out the flavour of the onions. After onions are nice and soft and starting to brown, I add red wine. I used about a cup. I used a few dashes of Worcester sauce I added pepper and 32 oz of beef broth. I also add a couple beef bullion cubes as I feel they add a little extra flavour.  While the soup is simmering, I cut and dry toast french bread in the oven on 350. I then grate my cheeses. I use sharp cheddar, mozzarella and Swiss cheese All ready to put into crocks! I scoop a couple ladles into a crock. Add toast and top with cheese. I then put into the broiler for a few minutes to melt and brown the cheese.  Enjoy!  
Post a Comment
Read more