Makes 4-6 Servings
- 1 quart vegetable stock, warmed
- ½ cup white wine or white cooking wine
- 1 medium shallot, chopped (about ½ cup)
- 3 Tablespoons unsalted butter
- 1 Cup Arborio rice (the proportion for cooking Arborio rice is generally 4:1 liquid to rice)
- 1 Tablespoon olive oil
- ¼ cup grated Parmesan cheese
- 1 teaspoon Hi Mountain Cajun Seasoning
- 9 sausages: cooked and warmed Bratwurst, Polish or German sausage made from Hi Mountain Sausage Kits
- In a large, heavy-bottomed saucepan, heat the oil and 1 Tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot. Sautéfor 2-3 minutes or until the shallot is slightly translucent.
- Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sautéfor another minute or so, do not brown.
- Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of stock and stir until the liquid is fully absorbed. Repeat the process. Note: It’s important to stir constantly, especially while the stock is being absorbed, to prevent scorching. It is also important to add the next ladle of stock as soon as the rice is almost dry.
- Continue adding stock, one ladle at a time, for 20-30 minutes or until the grains of rice are tender, but still firm to the bite. If you run out of stock and the risotto still isn’t done, you can substitute hot water.
- Stir in the remaining 2 tablespoon butter, the Parmesan cheese and the Cajun Seasoning. Risotto turns glutinous if held for too long, and should be served right away. A properly cooked risotto should hold together and be creamy. It should not be runny, stiff or gluey.
- To serve, transfer risotto to a large, warm bowl and add the sausages (cut into pieces) on top. Garnish with dill, parsley or scallions if desired.