Risotto with Sausage and Parsley

I absolutely LOVE risotto. Making it is truly a labor of love, but I always find that it's worth it. Yesterday was such a dreary, cold day, and I wanted something warm and comforting. The ingredients in this dish are simple, but the flavors are amazing. Serve it with an easy salad (here are two of my favorites: Arugula with Parmesan, Berry Salad with Balsamic Dressing) and a big glass of red wine. Give yourself some time as you can't rush a good risotto (although I think I need some lessons on being a little quicker!). Enjoy!


Risotto with Sausage and Parsley: 
This recipe is slightly adapted from NY Times cooking. Original recipe found HERE.

Ingredients:
1 lb Italian sausage (casings removed)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 T butter
1 onion, diced
1 1/2 cups Arborio rice
1/2 cup white wine
6 cups chicken stock (homemade if possible: Chicken Stock in the Crockpot)
1/2 cup shaved Parmesan cheese (plus more for serving)
Juice of 1/2 lemon
Parsley

Method:
Place chicken stock in a large sauce pan and keep warm over medium heat. On another burner, brown sausage with salt and pepper in Dutch oven or medium stockpot over medium heat. Remove sausage with slotted spoon and set aside. Add butter and onion to pot. Cook until translucent. Add rice and stir to coat. Reduce heat to medium low. Add wine to pot and scrape the brown bits off of the bottom of the pot. Stir until wine is absorbed. Add stock to the rice one ladle at a time. Stir until liquid is absorbed then add another ladle. Continue until the rice is creamy. (I use all the liquid, but I don't think it's necessary.) Remove from heat. Stir in Parmesan cheese and lemon juice. Serve topped with chopped parsley.

Happy Cooking!