Love stuffing? Check. Love Risotto? Check. Michael’s got you covered with his Stuffing Risotto!
2 cups turkey stock
3 tablespoons olive oil
3/4 pound breakfast sausage (removed from casing)
1 cup small onion (peeled, finely diced)
2 ribs celery (finely diced)
1 medium carrot (peeled, finely diced)
1 tablespoon thyme leaves (finely chopped)
2 tablespoons sage leaves (finely chopped)
1 clove garlic (peeled, minced)
1 cup arborio rice
1 cup white wine
1/4 cup parsley (to garnish)
2 tablespoons butter
1/4 cup Parmesan cheese (grated)
Kosher salt and freshly ground black pepper (to taste)
Heat the stock in a medium saucepan over low heat until warm.
To a large saute pan with high sides, add the olive oil and heat over medium-high heat. Add the sausage and cook, breaking into the pieces with the back of a spoon, until browned, about 5-7 minutes. Remove to a paper towel-lined plate. Add the onion, celery, carrot and cook until almost tender, about 5 minutes. Add the thyme leaves, sage leaves and garlic during the last minute of cooking. Season with salt and pepper.
Add the rice, stirring to coat in the fat, and toast until opaque, about 2 minutes. Add the white wine, stirring until the liquid is almost absorbed, about 2 minutes. Add the sausage back to the pan.
Reduce the heat to medium-low and add 1/2 cup turkey stock, stirring constantly until the liquid is absorbed. Continue stirring and adding 1/2 cup turkey stock at a time until the rice is tender and creamy with a slight bite, about 20 minutes. Be sure that all of the liquid is absorbed before adding more stock. Season with salt and pepper.
When the rice is cooked through, remove the pan from the heat and stir in the parsley, butter, and parmesan.
Tip: Use a wooden spoon when making risotto and stir gently, never vigorously, after adding each 1/2 cup of stock. Be sure to taste throughout the cooking so that you do not overcook the rice. You may not need all of your stock!