Dirty Sausage Risotto
Try this spicy rice dish with our Purnell's Hot Country Sausage, onion, mushrooms, garlic, pepper and jalapenos sautéed in vegetable stock and white wine. "It's Gooo-od!"
In a small pot, heat vegetable stock to a simmer. Cover and turn down to keep warm.
Melt butter in a large, deep skillet. Add sausage and bacon and brown over medium-high heat. Be sure to break up sausage as you go.
Add onion, mushrooms, garlic, pepper and jalapenos. Cook until softened and season with salt and pepper.
Stir in rice and allow to brown lightly. Then pour in wine and stir until almost absorbed, turning heat down to medium.
Using a measuring cup. add hot vegetable stock to rice mixture slowly, stirring continually, until mostly absorbed.
When rice is finished cooking, stir in cheese and parsley. Serve!
- 10 oz. Purnell’s Hot Pork Sausage
- 2 cups arborio rice
- 6 cups vegetable stock
- 3 tbsp butter
- 1/2 cup bacon, chopped
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 1 pepper (any color), diced
- 2 jalapenos, de-seeded and minced
- 1 cup mushrooms, chopped
- Salt and pepper to taste
- 3/4 cup dry white wine
- 1/2 cup Parmesan cheese
- 2 tbsp minced fresh parsley