Risotto Amadeus

by Scott Wurzel

1 medium sweet onion, diced

1 carrot, diced

1 celery stalk, diced

2 1/2 cups homemade chicken stock (made with smoked chicken carcasses)

1/2 cup sweet white wine

2 bratwürste

1 cup Arborio rice

2 tablespoons european-style salted butter

1 tablespoon grains of paradise, cracked

Salt and pepper

Olive oil

Pecorino Romano

Cut sausage into one inch slices, with casing intact.  In a heavy skillet, add a turn of olive oil and brown bratwürste.  Remove sausage from skillet and skillet from heat.

In a separate sauce pan, add stock and bring to a simmer over medium heat.  Reduce heat to medium-low.

Add a little more oil to the pan and add onion, carrot, and celery.  Spring some salt and mix to combine.  Return the pan to low heat and sweat until vegetables are tender.

Add rice to pan and stir until rice grains are coated in oil.  Stir in white wine to deglaze the pan and continue to stir until all the wine is absorbed by rice.  Add sausage to the pan and mix.

Add one ladle of stock to pan and continuously stir until all the stock is absorbed.  Repeat one ladle at a time until all the stock is used, or the rice is tender.

Once the rice is tender, add grains of paradise, salt, and pepper.  Mix in butter.  Serve liberally topped with grated Pecorino Romano.