Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Links parsley/cheese sausage 3 tb Butter
-=OR=- 2 tb Dry white wine
1/2 lb - Luganega sausage, 1 1/2 c Arborio rice
- (commercially made) 3/4 c Grated Parmesan cheese
1 qt Meat broth Salt
1/3 c Finely chopped onion Freshly ground black pepper

REMOVE THE CASINGS from the sausage and break up the sausage. Bring the
broth to a simmer. In a casserole, soften the chopped onion in half the
butter. Add the sausage meat and brown it. Raise heat, sprinkle on the
wine, and let it evaporate. Add the rice, stirring to coat all the grains
with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start
adding broth, a ladleful at a time. Stir often and add more broth only as
the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is
al dente and has absorbed almost all its liquid. (If you run out of broth
before then, use boiling water.) Stir in the remaining butter and all the
grated cheese. Taste for salt and pepper. Serve at once.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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