Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Tomato and Sausage Risotto




SUN DRIED TOMATO and SAUSAGE RISOTTO
Maggiano's Little Italy Recipe

Serves 4-6

2 cups water
2 1/2 cups chicken broth
1/4 cup olive oil, divided
1/4 pound lean Italian sweet sausage, crumbled
1 shallot, minced
2 cloves garlic, minced
1 cup uncooked arborio or medium grain rice
1-2 cups dry white wine
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup heavy cream
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley


Sausage: Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.

Risotto: Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in sausage, sun-dried tomatoes, cream, cheese and parsley. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.



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