Ingredients
- 1 package Carando Toscano Ground Sausage1 package
- ¼ Cup Extra Virgin Olive Oil¼ Cup
- 3 Cloves Garlic, Minced3 Cloves
- 1/2 cup Shallots, minced1/2 cup
- 2 Cups Arborio Rice2 Cups
- 1 Cup White Wine1 Cup
- 6 Cups Chicken Stock6 Cups
- 1 1/2 cups Fresh peas, blanched (or frozen)1 1/2 cups
- 3 tablespoons Fresh tarragon, minced3 tablespoons
- ½ Cup Parmesan Cheese, Grated½ Cup
- 4 Tbsps. Unsalted Butter4 Tbsps.
- 2 cups Sugar snap peas, julienned2 cups
- 1/4 cup Scallions, sliced thin1/4 cup
- 2 cups Arugula2 cups
- 4 tablespoons Meyer lemon juice4 tablespoons
- 3 tablespoons Avocado oil3 tablespoons
Instructions
Brown the sausage in a sauté pan over medium-high heat, using the back of a spoon to break up any large clumps
Drain the sausage on paper towels and reserve
While the sausage is browning, bring the stock to a simmer
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the extra virgin olive oil, garlic, and shallots, sautéing until just translucent
Add the rice and stir constantly, cooking until it becomes slightly translucent
Deglaze the pan with the white wine, stirring constantly and reduce the heat to a simmer
In batches, add the hot stock, just enough to cover the rice
Stir constantly, add more stock as the rice begins to dry out and until the rice has absorbed all of the liquid
Once the stock is absorbed and rice is al dente, stir in the peas, tarragon, parmesan cheese, and butter
Combine the remaining ingredients in a large mixing bowl
To serve, spoon some of the risotto into bowls and top with some of the pea salad
