2 liters of beef broth
1 medium onion, finely chopped (100 g)
2 tablespoons of butter
200 g of smoked sausage, sliced thinly
2 cups of Arborio rice (400 g)
1 pinch of salt
1 pinch of black pepper
3 1/2 cups of fresh mushrooms, sliced (400 g)
1 cup of sun-dried tomatoes, chopped (200 g)
3 tablespoons of grated Parmesan cheese
2 liters of beef broth
1 medium onion, finely chopped (100 g)
2 tablespoons of butter
200 g of smoked sausage, sliced thinly
2 cups of Arborio rice (400 g)
1 pinch of salt
1 pinch of black pepper
3 1/2 cups of fresh mushrooms, sliced (400 g)
1 cup of sun-dried tomatoes, chopped (200 g)
3 tablespoons of grated Parmesan cheese
In a large saucepan, bring the broth to a boil (when bubbles form on the surface of the liquid)
In another saucepan, heat the butter and half the onion over medium heat, stirring constantly, until lightly browned
Add the sausage and cook for about 5 minutes
Reduce the heat, add the rice, and stir constantly, incorporating well the fat (about 5 minutes)
Add 1 cup of beef broth and continue stirring
Season with salt and black pepper
Keep adding more broth, 1 cup at a time, as it absorbs
When the rice is almost ready, add the mushrooms and sun-dried tomatoes
Stir well and cook until the rice is tender (about 25 minutes)
Remove from heat, add the remaining butter and Parmesan cheese
Mix, transfer to a serving dish, and serve immediately
579 calories per serving
