Tomato Risotto with Italian Sausage

I suppose that every single Italian food I cook does not have to involve tomatoes, but that's just what ended up happening tonight. I had a ton of veggies in my fridge, and I couldn't decide which one to choose for this recipe. This broccoli risotto did not look very tasty. And I already cut into my red pepper, making it impossible for me to make roasted red pepper risotto. Therefore, that large out-of-season tomato in my fridge came in really handy. This was my first time making risotto, and it won't be my last.

Let me just say, I thought this would turn into sticky rice glop. I do enjoy a good rice glob now and again, but this arborio rice made a bid difference. The rice turned out tender and flavorful but certainly not sticky or mashed up.

Ingredients:
1 1/2 cup arborio rice
1 box of chicken stock, unsalted
1 8 oz can of tomato sauce
1 large ripe tomato, coarsly chopped
1/2 cup dry white wine
some herbs
1 medium sized yellow onion
2-3 cloves of garlic
1/2 cup grated cheese, Parmesan or anything Italian works
1 cup parsley, chopped as fine as possible
Salt and pepper to taste
3 large Italian sausages
chili powder to taste
olive oil

Saute your onions and garlic in some olive oil until they are translucent. Add your rice, coating in well in the olive oil. Wait for it to crackle a bit. Add your wine while the mixture is cooking at a low heat. When it is partially absorbed, add the tomato.

In a separate pot, mix 1/2 your chicken stock with the tomato sauce. I seasoned the broth with curry leaves, because that's the only herb I had sitting around. Simmer for about 10 minutes and remove the herbs. For the record, I used unsalted stock, but the tomato sauce was so salty that I did not add any more salt to the rest of the recipe.


Start by adding two cups of the broth to your rice mixture. Stir regularly so it doesn't burn. Simmer at a medium-low heat until the liquid is absorbed (about five minutes). Add more broth and repeat. Keep doing this until your rice is done, "al dente" or whatever. Turn off the heat and add your grated cheese and parsley.

Broil your sausages with the rest of your broth mix and a little chili powder. I broiled them for about half an hour, turning occasionally. They were exactly what I wanted, a little tough. But you can cook them however you like.