Risotto with Sausage and Shrimp

Description

Makes 6 servings.

Ingredients

• ½ pound sweet Italian sausage, crumbled
• ½ pound medium shrimp, peeled and deveined
• 3 tablespoons butter or margarine, divided
• ½ cup chopped onion
• 1 cup uncooked u.s. arborio or medium-grain rice
• ⅓ cup dry white wine
• 2 cups chicken broth
• ¼ cup grated Parmesan cheese
• ground white pepper to taste
• ½ cup heavy cream

Directions

1. Cook sausage in large skillet over medium heat.
2. Remove from skillet; drain on paper towels.
3. Set aside.
4. Cook shrimp in 2 tablespoons butter until it turns pink.
5. Remove from skillet; set aside.
6. Cook onion until soft in remaining 1 tablespoon butter.
7. Add rice and stir 2 to 3 minutes.
8. Add wine; stir until absorbed.
9. Increase heat to medium high; stir in 1 cup broth.
10. Cook, uncovered, stirring frequently, until broth is absorbed.
11. 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.
12. It will take approximately 25 to 30 minutes.
13. Stir in cheese, pepper, cream, and reserved sausage and shrimp.
14. Stir until mixture is creamy, about 2 to 3 minutes.
15. Serve immediately.