• 4-5 cups chicken/ham stock
  • 12 ounces Andouille or hot Italian sausage (uncooked)
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery
  • 1 ½ cups Arborio or Carolina Gold Rice
  • ½ cup dry white wine
  • 2 cups Little Rock Caviar
  • 1 Tbsp unsalted butter
  • 2 Tbsp flat leaf parsley, fine chopped
  • ¼ cup grated parmesan cheese
  • 1 Tbsp salt
  • ½ Tbsp cracked black pepper
  1. Bring stock to a simmer and keep warm over low heat.
  2. Heat oil in a pan and sauté sausage over medium heat until sausage is cooked     through.
  3. Transfer sausage to paper towels to drain.
  4. Pour off all but 2 tbsp of fat.
  5. Heat the fat over medium high heat and then stir in the onion, bell pepper, celery and salt.
  6. Cook until softened stirring often, approximately 8 minutes.
  7. Add the rice and stir to coat each grain in the fat.
  8. Cook, stirring slowly and continuously until the outside of each grain is shiny and translucent, about 2 minutes.
  9. Reduce the heat to medium, add 1 cup warm stock and cook, stirring slowly until the rice has absorbed the liquid.
  10. Continue add the stock ½ cup at a time, stirring slowly and steadily, until the rice absorbs the liquid.
  11. When done the rice should be tender, yet a little firm in the center of each grain with the rice suspended in a thick creamy sauce.
  12. Remove risotto from heat and stir in the peas, sausage, butter, parsley and cheese.
  13. Season to taste and enjoy.