Creamy Cheesy Sausage Risotto
– 2 cups Arborio Rice – 4 Italian Hot Sausage – 1 shallot – 1 cup Pecorino Cheese – 3 Tbsp. Butter, unsalted – 1/2 cup White Wine – 6 cups Chicken Stock – 5 Tbsp. Marinara sauce – Salt and Black Pepper – Extra Virgin Olive Oil
Adding the broth
Start off by adding three ladles of chicken stock into the rice and sausage skillet, allowing the rice to absorb the broth, stirring often. Once absorbed, add two more ladles of the broth. This is a slow cooking process that requires small amounts of broth to be added while stirring often to ensure that the rice does not stick to the skillet or burn. Continue until you notice the rice is soft and cooked through.