Sausage and Rosemary Risotto

Cook sausage and drain fat. Set aside. In a sauce pan, bring the chicken stock to a boil, then reduce the heat and keep simmering.

While the sausage is cooking, get the rest of the ingredients ready. Strip the leaves off the rosemary sprig and chop.

In a large, heavy pot or French oven, heat the oil and 2 tablespoons of the butter over medium heat. Add the chopped shallots and celery and cook for about 2 minutes, stirring occasionally. Stir in the garlic, rosemary and thyme.

Reduce the heat, add the rice and stir to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes or until the grains are translucent.

Add the wine and cook, stirring constantly for 1 minute until reduced. Gradually add the hot chicken stock 1 ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.

Toward the end of cooking, return the sausage to the risotto and heat through. Season to taste with salt and pepper (optional). Remove the risotto from the heat and add the remaining tablespoon of butter and mix well. Stir in the Parmesan until it melts. Serve and garnish with additional rosemary.