On Friday nights me and the Michigan folk have a zoom call where we talk about our lives and just in general hang out. When I’m cooking something interesting, like this week I made a new risotto recipe, I like to show it off since it makes me feel like we’re sharing a meal together, even though that’s the furthest thing from possible.

  1. Thinly slice an onion and soften it in a pan with some olive oil.
  2. Mince two cloves of garlic and add to the pan.
  3. Remove casing from a sausage (or use ground sausage mix) and shape into meatballs. Add this to the pan and turn up the heat to let it brown.
  4. Add a cup of rice and quickly stir for about 30 seconds.
  5. Deglaze the pan with some white wine, then turn the heat to low and add two cups chicken stock.
  6. Simmer for 15 minutes or until rice is cooked through. Add more stock or water if the liquid has reduced too low but you still need to cook rice.
  7. Top with chopped parsley, green onion, or cilantro.

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