Serves: 6
Total Calories: 578

2 cups (about) Meat Broth
1 medium onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
12 ounces plain Italian pork sausages, casings removed
1 cup peeled, seeded and chopped tomato
salt and freshly ground black pepper
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano

1 Prepare the broth, if necessary. Then, in a wide heavy saucepan over medium heat, cook the onion and parsley in the oil until the onion is softened, about 5 minutes. Add the sausage meat and cook, stirring often, until the sausage is lightly browned, about 15 minutes.

2 Stir in the tomatoes and salt and pepper to taste. Add the broth and bring it to a simmer. Stir in the rice. Cover and cook 10 minutes. Check to see if the mixture is too dry. Add more broth or water if needed. Cover and cook 8 minutes more or until the rice is tender.

3 Remove the pan from the heat. Stir in the cheese. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 578
Calories from Fat: 272

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