This is Nona’s classic recipe for risotto, Italian styled rice. This can be made with any meat you choose, matter of fact, we use it a lot with leftover beef. The consistency can also be individualized to your taste simply by adding more liquid to make a soup or less liquid to make a thicker stew-like dish.
1 pound Italian sausage or any other meat you have available
6 cup(s) Chicken stock
6 ounce(s) Tomato paste
1 cup Rice, regular, uncooked
2 tablespoon(s) Olive oil
1/4 Onion, minced
5 Garlic clove(s), minced
1 tablespoon Parsley, dried
1 tablespoon Oregano, dried
1 teaspoon Rosemary, dried and crushed
1 teaspoon Basil, dried
Cube meat into 1″ pieces.
Saute onion and garlic in olive oil for 3 minutes. Brown whatever meat you are using.
Add remaining ingredients, except the rice.
Cover and simmer for 2 hours. Add the rice. Cover and simmer for another 30 minutes. Be mindful that the rice will continue to absorb liquid for a very long time.