Cullen's Dried Tomatoes and Sausage
2
cups water
2-1/2
cups
chicken broth
1/4 cup olive oil, divided
1/4 pound lean Italian sweet sausage, crumbled
1 shallot,
minced
2 cloves
garlic, minced
1 cup
uncooked arborio or medium grain rice
1 cup
dry white wine
1/4 cup drained and chopped oil-packed, sun-dried tomatoes
1/4 cup heavy cream
2 tablespoons
grated Parmesan cheese
2 tablespoons
chopped fresh parsley
Heat water and broth in
2-quart saucepan over medium heat until it comes to a simmer.
Reduce heat to low and keep warm. Meanwhile,
heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and
cook until browned. Drain on paper
towels; set aside. Heat remaining 2 tablespoons olive oil over medium heat; add
shallot and garlic and cook until soft. Add
rice and stir 2 to 3 minutes. Add
wine; stir until absorbed. Increase
heat to medium-high; stir in 1 cup water-broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed.
Continue stirring and adding remaining water-broth mixture, 1 cup at a
time, allowing each cup to be absorbed before adding another.
Cook until rice is tender and mixture has a creamy consistency,
approximately 25 to 30 minutes. Stir
in sausage, sun-dried tomatoes, cream, cheese and parsley.
Stir until mixture is creamy, about 2 to 3 minutes.
Serve immediately
What is to give light must endure burning.
- Viktor Frankl