Risotto with Sausage and Shrimp2

Serving Size  : 6     Preparation Time : 0:00

Categories    : Pork   
                 
Amount         Measure  Ingredient -- Preparation Method
-----------        ---------------------------------------------------------

     1/2            pound  sweet Italian sausage -- crumbled

     1/2            pound  medium shrimp -- peeled and deveined

       3             tablespoons  butter or margarine -- divided

     1/2           cup  chopped onion

       1            cup  uncooked rice

     1/3           cup  dry white wine

       2            cups  chicken broth

     1/4           cup  grated Parmesan cheese

                      Ground white pepper to taste

     1/2           cup  heavy cream


Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels.

Set aside. Cook shrimp in 2 tablespoons butter until it turns pink.

Remove from skillet; set aside. It will take approximately 25 to 30 minutes.

Cook onion until soft in remaining 1 tablespoon butter. Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.

Cook, uncovered, stirring frequently, until broth is absorbed.

Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.

Stir in cheese, pepper, cream, and reserved sausage and shrimp.

Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.