Black & White Risotto with Duck Sausage
Arborio risotto is mixed with wild rice, sauteed duck sausage and dried cherries for a delightful, gamey blend of flavors and pleasing textures.
1⁄2 lb. duck sausage, sliced
1 onion, chopped
2 tbsp. oil
2 cups arborio rice
5 cups chicken stock
1 cup wild rice, cooked
Blue cheese, crumbled, as needed
Sage, chopped, as needed
Dried cherries, rehydrated, as needed
1. In a skillet over medium-high heat, sauté sausage until cooked through. Drain drippings and reserve.
2. In a saucepan over medium heat, sauté onion in oil until translucent. Add arborio rice and sauté until lightly toasted.
3. Add 1⁄2 cup chicken stock and stir. When liquid is absorbed, repeat with remaining chicken stock in 1⁄2-cup increments, stirring constantly.
4. Stir in wild rice and sausage. Garnish with blue cheese, sage and cherries.