Here’s a recipe for a dish you might find while in Venice….Italian Chicken Sausage Risotto
Ingredients:
1 tablespoon olive
1 (16 ounce) package al fresco all natural sweet Italian chicken sausage
1 cup chopped sweet onion
1 tablespoon minced fresh garlic
1/2 teaspoon dried thyme
1 1/4 cup chardonnay or other day white wine
3 1/2 cups low sodium chicken broth
1 cup petit sweet peas
Directions:
In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Sauté sausage and onion the onion is translucent (about 3 minutes.) Add garlic and thyme and cook 30 seconds to 1 minute. Add rice and wine, and stir for 1 to 2 minutes until wine is absorbed.
Warm your broth in the microwave, and stir in 1 cup at a time. Lower heat to medium-low and simmer, uncovered until broth is absorbed, stirring every few minutes. Add in more broth, until all 3 cups have been absorbed. This process takes about 15 minutes. Stir in peas and 1/4 cup parmesan. Cook 1 minute or until heated throughout.
Season with 1/4 tsp. black pepper. Garnish with parsley and remaining cheese.
Serve immediately.