A while back, I had the pleasure of being in the studio audience for a taping of the Martha Stewart Show! I love Martha. And, I was so excited the day of the show, I could barely contain myself! My mother and I had such a great time in NYC for a few days too!
On the show that day, Emeril Lagasse was one of her guests. He made the most delicious looking pumpkin risotto that I’ve ever seen. As soon as I got home, I had to tweak my own risotto recipe to incorporate the tips that I learned from the show.
The result was a sinfully creamy, uber hearty risotto that is the ultimate adult comfort food! This recipe is my basic risotto recipe. You can stir in your favorite add-ins at the end — shrimp, sausage, chicken, a little vodka sauce…the possibilities are endless! My favorites are sausage and peas! YUM!
Risotto with Sausage & Peppers
Compliments of It’s a Keeper
Bring chicken stock to a simmer over medium-low heat. In a large pot, heat oil and 2 Tbsp of butter over medium heat until melted. Saute shallots and garlic until tender, being careful not to brown the shallots or garlic. Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
Add wine to rice, stirring regularly. When wine is completely absorbed by the rice, add a cup of the hot stock. Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice. Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter, stirring until melted. Stir in cream until mixed well. Season with salt and pepper to taste.
Oooohhhh! This is good stuff! It’s a food of love. It does take some effort — but not much, it’s only about 25 minutes start to finish. But, this risotto is worth every single second you are standing at the stove continually stirring! It is also worth every single calorie! Super creamy. Rich and sinfully delicious!
Emeril’s biggest tip for making risotto is to only cook it for 18 minutes. Not 19. Not 17. 18. This will ensure that the rice is slightly al dente on the inside and super creamy on the outside. And, when you spoon the risotto onto your plate, it should pool ever so slightly. There should be a little bit of liquid that seeps out around the edges. But, it should never be runny and it shouldn’t be too firm.
This is a great basic recipe. A starting off point. From here, the possibilities are endless! What are you going to add to your risotto?
I’ve shared this recipe on a number of websites, blogs and recipe swaps that I’ve found. Please check out these sites on the link tab above.
Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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