It turns out we’ve all been cooking risotto the wrong way.
Sun-dried tomatoes are added at the end for a splash of color and tangy sweetness, while Parmesan cheese lends umami and subtle nutty flavor.2 tablespoons extra-virgin olive oil, divided1 small yellow onion, finely chopped¼ cup drained oil-packed sun-dried tomatoes, chopped1 ounce Parmesan cheese, finely grated , plus more to serve
In a medium saucepan over medium, bring the broth and 2 cups water, covered, to a simmer. Reduce to low to keep warm.In a large saucepan over medium, heat 1 tablespoon oil until shimmering. Add the sausage and cook, breaking it into small pieces, until no longer pink and starting to brown, 5 to 6 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside.
To the same large saucepan over medium, add the remaining 1 tablespoon oil and heat until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high.
Cook, adding ¼ cup of the broth at a time, until the rice is al dente and loose but not soupy, another 8 to 10 minutes. You may not need all of the broth. Stir in the sausage and accumulated juices along with the sun-dried tomatoes; cook, stirring occasionally, until heated through, about 1 minute. Off heat, stir in the parsley and Parmesan, then taste and season with salt and pepper. Serve sprinkled with additional Parmesan.
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