Instructions: Heat olive oil in a 10-inch saucepan and add shallot. Sweat shallot and add the rice. Cook about 1 minute and add white wine. Reduce by half. Add chicken stock 4 ounces at a time and cook until rice is al dente. Add salt, pepper, butter, fresh Parmigiano, basil, diced tomato and Italian sausage, Serve in large bowl.

Yield: 4 - 6 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.