Yak Brat Sausage Risotto
Creamy risotto infused with white wine and Parmesan gets a bold upgrade from savory yak sausage, creating a rich and elegant one-pan meal.
Ingredients
- 1 Pound Yak Sausages Sliced Into Coins
- 1 Cup Arborio Rice
- 4 Cups Chicken Broth Warmed
- 1 Onion Finely Chopped
- 2 Cloves Garlic Minced
- 1/2 Cup Dry White Wine
- 1/2 Cup Grated Parmesan Cheese
- 3 Tablespoons Butter
- Salt And Freshly Ground Black Pepper To Taste
- Fresh Parsley Chopped (For Garnish)
Instructions
- Prepare the Ingredients:-Heat a large, heavy-bottomed pan over medium heat. Add the sliced yak sausages and cook until well-browned on both sides, about 8 minutes. Remove sausages from the pan and set aside.
- Sauté the Aromatics:-In the same pan, add a tablespoon of butter. Once melted, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice:-Add the arborio rice to the pan, stirring frequently, until the edges become slightly translucent, about 2 minutes.
- Deglaze and Cook the Risotto:-Pour in the white wine and stir until the liquid is mostly absorbed. Begin adding the warm chicken broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and just tender, about 18-20 minutes.
- Finish the Dish:-Return the browned yak sausages to the pan. Add the remaining butter and grated Parmesan cheese. Stir until the cheese is melted and the risotto is creamy. Season with salt and pepper to taste.
- Serve:-Serve the risotto hot, garnished with chopped parsley.