Sausage and Tomato Risotto | Creeach Fam Recipes
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Cooking tools:
- Saucepan
- High-sided saute pan
- Dutch oven
- Stove
- Slotted spoon
- Paper towel
- Plate
- Ladle
- Spatula
- Wooden spoon
- Measuring cup
- Grater
- Cutting board
- Chef's knife
- Serving bowl
Ingredients
- 1 (28-ounce) can diced tomatoes
- 4 cups (1 quart) low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 1 pound uncooked sweet or hot Italian sausage, casings removed
- 1 small yellow onion, diced
- Kosher salt
- Freshly ground black pepper
- 2 cups arborio, carnaroli, or vialone nano rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan cheese, plus more for serving
- 1 tablespoon unsalted butter
- 1/2 cup loosely packed chopped fresh basil leaves
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