4 oz hot Italian sausage 4 oz sweet Italian sausage 1 Tblsp unsalted butter 1/2 tsp hot red pepper flakes 2 Tblsp chopped fresh parsley
If using the dried peppers I got from Keith, one large and one medium or even two large -- without seeds! -- is about right. (Once chopped, this comes out to somewhere between 1/4 and 1/2 teaspoon.) Don't be fooled at first, the "kick" grows on you. (I don't expect this note to make sense to anyone else, and no, I don't know what kind of peppers they are.)
As with many other risottos, this one would also go well with peas added to the mixture. You should be able to toss them into the risotto for the last two minutes or so of cooking.
Precision: 2.
Time: About 15 minutes (plus the time for the basic risotto, of course).
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