I absolutely love risotto. You could literally add anything into a basic risotto recipe and make it your own; whether chicken, veggies, herbs or other flavors you love. In this recipe, I’ve packed in fibrous apples, nutty sage herb, and the incredibly delicious Italian sausage that simply packs this dish with flavor. You will genuinely impress your date with this easy to make recipe! Seriously!! Its so much easier than you think!
Stop thinking you have to be a slave to your stove to make a risotto. It breaks my heart to hear people say they don’t make certain dishes because they have to stand at the stove for hours. You don’t! Just like any dish in cooking, you don’t want to burn it! Hello, duh! Risotto tends to be a softer grain, plus for the liquid to absorb properly, you do need to stir your rice. But its really not so intense of a process that you can’t walk away, its ok to put the spoon down! In fact, if you over stir a risotto, the dish becomes way too mushy. Who wants that?
Watch my video for more as I describe exactly what I mean by this so you can keep an eye on your dish AND your date 🙂
Even better about risotto? Its gluten free!!
Check out the detailed recipe below! Don’t forget to click the link above for the video tutorial for this dish!
- 1 tsp. extra virgin olive oil
- ½ lb. sweet Italian sausage
- 1 medium shallot, coarsely chopped
- ¾ cup Arborio rice
- 2 ½ cups of chicken stock
- ½ cup of white wine
- ½ – 1 cup of chopped fresh apple
- ½ cup sage leaves, coarsely chopped
- Pinch of pepper
- ¼ cup of Parmesan cheese
Coat the bottom of a large pot with extra virgin olive oil. Add the Italian sausage and cook on medium heat, breaking up the pieces to allow the meat to cook evenly and thoroughly. Add chopped shallot and continue to cook, allowing the flavors to combine.
To the browned sausage and shallots, add the Arborio rice, stirring well. Combine the chicken stock and white wine in a bowl and mix. Add the liquid in 1 cup increments to the pot. After each addition, stir vigorously and then allow the dish to sit for 2-3 minutes.
Add the fresh apples, chopped sage and pepper to the risotto and stir well. Allow the remaining liquid to be absorbed into the rice, stirring frequently.
Add the Parmesan cheese and stir to melt.
Do not cover the dish as it is cooking. This will allow the liquid to fully absorb into the rice, creating a creamy texture and will allow the alcohol to evaporate.
Total cooking time is 30-40 minutes and serves 2.