Creamy Risotto With Smoked Turkey Sausage

Photo: Scott Koeneman

Ingredients

6 cups of chicken stock

4 teaspoons olive oil, divided

1 medium onion, diced

2 cloves garlic

1 1/2 cups Arborio rice

1/2 cup white wine

1 cup evaporated skim milk

1/2 cup Pecorino Romano or Parmesan cheese

Ground black pepper to taste

14 ounces smoked turkey sausage, cut into ½- inch slices on the diagonal

6 tablespoons fresh flat-leaf parsley

1 cup frozen peas, thawed

Preparation

Heat stock to a simmer, remove from heat and cover.

Heat 2 teaspoons oil in a large skillet over medium to medium-high heat. Add onion and saute until translucent. Add garlic and continue to cook for 1 minute. Add rice, coat with oil and cook 3 to 4 minutes. Add wine and cook, stirring often, until absorbed by rice. Add 1/2 cup stock and continue to cook, stirring regularly until absorbed. Continue, 1/2 cup at a time, until all the stock is absorbed.

While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat. Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.

Once all the broth has been absorbed into the rice, add peas, evaporated milk and cheese and continue to cook until combined.

Plate risotto, top with parsley and sausage.