Over centuries the unique cooking technique combing rice with other ingredients was developed resulting in the classic Italian dish known as ‘risotto’. The key ingredient for authentic risotto is Arborio rice.
Arborio rice is named after a town in Italy called Arborio, located in the Po Valley where the rice is grown. Its characteristics and cooking properties allow it to absorb the flavors and retain a certain firmness through the unique risotto cooking procedure.
In this recipe, I used a chicken sausage made with Asiago cheese and roasted red peppers. One of the grocery stores in our area makes the sausage in store so you can purchase them fresh in the quantity you need. The flavor of this meal is amazing. The tomatoes totally disintegrated and the rice took on a great smoky flavor from the bacon. The mushrooms added earthiness and the sausage gave the risotto a tiny kick of heat.
Brion and I found this meal sooo— good!!
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- 1 cup Arborio rice, uncooked
- 3 cups chicken broth
- 1/2 sweet white onion, diced
- 3 slices bacon, thick, cut into strips crosswise
- 250 grams (2 links) Asiago roasted red pepper chicken sausage
- 300 grams WILD, jumbo shrimp, peeled & deveined
- 454 grams mushrooms, sliced
- 2 ripe tomatoes, diced
Ingredients
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- In a skillet, brown sausage & set aside to cool. When cool enough to handle, slice crosswise & set aside. In skillet, saute onion & sliced mushrooms; stir in rice & toast for 20 seconds. Add the diced tomato & start ladling in the broth 1 ladle at a time. Once that broth is absorbed, continue adding another ladle of broth & so on. The rice should take about 30 minutes to cook over a medium low heat. About half the way through, add bacon. When there is about 10 minutes left add sausage & shrimp so the sausage warms & the shrimp cooks ONLY until done. Do Not overcook shrimp. Garnish with parsley or basil if you wish.