two cups carnaroli rice
half pound italian sausage
one quart veal stock from butcher
quarter cup diced onion
quarter cup diced shallot
six diced garlic cloves
salt and pepper
large can crushed san marzano tomatoes
grated parmigiano reggiano for garnish
quarter cup grated italian hard cheese with truffles
two tablespoons chopped italian parsley
splash of pisco
half-cup dry white wine
This is the truffle cheese I used. It is made from a mix of raw goat and raw cow milks, and is not quite as hard as parmigiano reggiano.
Brown the sausage in a little olive oil, and then remove it from the pan and set aside draining on paper towel.
Sautee the onions and shallots in olive oil until they are starting to get translucent, add the garlic, and then sautee until the garlic is starting to get translucent.
Deglaze with the pisco and wine, and reduce until all the alcohol is gone.
Add the tomatoes, and simmer with the lid on until it’s nicely cooked. It should take at least one hour. Note that this dish will taste very tomatoey with a large can of tomatoes, and you can definitely reduce the amount of tomato if you prefer. I fucken love the taste of tomatoes, so I added the whole large can.
Add the rice to the pan, and start cooking in the usual way, ladling in simmering veal stock (diluted 1:1 with water) and stirring gently.
When the rice is very molto al dente (remember it will continue to cook even after the heat is off), add the sausage, cheese, and parsley. Stir well to incorporate, cover, and allow to rest for five minutes.
Plate it and garnish with grated cheese. I love that fucken truffle cheese, so I used more of that, but you can use parmigiano reggiano if you don’t want more truffle flavor.