Italian Sausage, Red Pepper, and Mushroom Risotto

Oh, risotto. You are so delicious. If only I didn't have to stand and stir you the whole time you cooked.

But I will, because you are delicious.

This risotto is a good main dish for a cold day. Excellent comfort food--not low-fat!

5 cups chicken broth
2 Tbsp butter
8 oz Italian sausage, casing removed (or use ground sausage)
3/4 cup finely chopped onion (I used a red onion but I think yellow would be better)
1 cup chopped red bell pepper
4 oz white button mushrooms, coarsely chopped. I do not like the texture of mushrooms, but the last time I made something and left them out the recipe was noticeably missing something. Since it's purely a texture thing I decided to chop some mushrooms up really really really really really really small and try it out. I think they were a good addition, but I'd not include the whole 4 oz next time. Maybe 2 was enough.
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups Arborio rice
3/4 cup dry white wine
1/2 cup grated Parmesan cheese

1 Tbsp chopped Italian parsley as a garnish, if desired

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

Now, that is how you are SUPPOSED to make risotto--warm the broth and add it warm to your rice. I, however, am lazy and don't want to dirty another pan, so I usually warm it in the measuring cup and add it that way. It's not as warm as it should be, but it's warmer than room temperature. I'm sure this causes great damage to the risotto, but it always tastes fine to me.

You do what works for you.

In a large heavy saucepan or dutch oven, melt the butter over medium heat. Add the sauseage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt & pepper.

Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

Add 1/2 cup broth and stir until almost completely absorbed, about 2 min. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and alowin geach addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25-30 minutes total. Remove from heat.

Stir in 3/4 of the Parmesan. Transfer to a servign bowl and sprinkle with parsley and remaining Parmesan.

I thought this was awesome. The little geeks refused to taste it, which really annoyed me ("it's cheese and rice! You LIKE cheese and rice!!). The Big Geek got stuck at work that night and ate some when he got home, but I don't know if he really liked it or just ate it because he was hungry. However, since I plan the meals, do the shopping, cook the meals, and clean up after the meals, I will probably make this again.