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Risotto with Sausage and Sun-Dried Tomatoes
Contrary to popular belief, risotto does not require vigilance and uninterrupted stirring. Our method adds half the liquid early and depends on brisk intermittent stirring to agitate the rice grains and release their starch, thickening the cooking liquid and producing the creamy consistency that’s the hallmark of great risotto. This version is rich with bits of sausage—use sweet or hot, depending on your preference. Sun-dried tomatoes are added at the end for a splash of color and tangy sweetness, while Parmesan cheese lends umami.
quart low-sodium chicken broth
tablespoons extra-virgin olive oil, divided