RISOTTO ROSSO

RISOTTO ROSSO

johnpleshettemealoftheweek.com

RISOTTO RECIPES ARE AS VARIED AND MULTITUDINOUS AS PASTA RECIPES. THERE IS THE CLASSIC RISOTTO MILANESE; SAFFRON-SCENTED, ENRICHED WITH MARROW AND PARMESAN

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Cooking tools:

  • Dutch oven
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Saucepan
  • Stove
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Serving bowl

Ingredients

  • 1 LARGE RED ONION
  • 4 GARLIC CLOVES
  • 2 cups ARBORIO, VIALONE OR CARNAROLI RICE
  • 4 ITALIAN SAUSAGES (MILD OR SPICY)
  • ½ cup RED WINE
  • 2 cups IMPORTED ITALIAN TOMATOES
  • 5 cups BEEF OR CHICKEN STOCK
  • 1 cup PARMESAN CHEESE
  • 15 FRESH BASIL LEAVES

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