Risotto con Salsicce
1 cup Arborio or Carnaroli Rice
8 ounces mild Italian sausage removed from casing
1 Clove of garlic
1 shallot, sliced fairly finely
1/8 tsp plus a pinch of Mace or 1/8 tsp freshly grated nutmeg
2 TB Grated Grana Padano
2 1/2 – 3 cups Beef broth (Simmering)
4 TB unsalted butter
Place 2 TB butter in a saucepan over medium heat and sauté the sausage until well browned and some of the fat has rendered out into the bottom of the pan.
Remove sausage and drain on a paper towel.
Add shallot and minced garlic to the pan and sweat until tender and translucent.
Remove shallot and garlic to the draining sausage, leaving the fat in the pan.
Add rice and sauté until well coated and it appears to be translucent with the inner core still showing white.
Add 1/2 cup Beef broth and stir until absorbed, continue adding broth and stirring until about 3/4 of the broth has been absorbed.
Add the drained sausage with the shallot and garlic.
Continue adding broth until rice is al dente
Remove from heat, stir in 2 TB butter, Mace and Grana Padano.
Cover and let rest for 3 minutes before serving.