| | Directions |
- Dice the onion and grate the Parmesan; then set aside.
- In a large pot heat the stock to a simmer (not letting it boil).
- Heat the oil to medium in a separate pot.
- Add the onion and cook until translucent.
- Add sausage and cook until lightly browned.
- Stir in the rice until coated with the oil and cook for 2 minutes.
- Slowly add 1 cup of the stock and stir continuously. As the stock begins to be absorbed, add 1/2 cup stock at a time until all of it is used; this will take about 15 to 20 minutes.
- Remove from the heat and add the wine, saffron, butter, and Parmesan cheese.
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Servings: 4
|  | | Ingredients | | - | | 1 pound Premio Italian Sausage (your choice) |
| - | | 7 cups chicken stock |
| - | | 1/4 cup olive oil |
| - | | 1/2 cup diced onion |
| - | | 2 cups rice (use Arborio if possible) |
| - | | 1/2 cup dry white wine |
| - | | 1/8 teaspoon saffron |
| - | | 1 tablespoon butter |
| - | | 2/3 cup grated Parmesan cheese |
| - | | salt and pepper to taste |
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