4 Italian Turkey Sausage Links (hot or sweet), casings removed
2 Tablespoons of Olive Oil
1 small onion chopped (about 1 cup)
2 small bay leaves
1 cup arborio rice
1/2 dry white wine
3-4 cups of low sodium chicken stock/broth (put in a saucepan and keep hot)
1 cup of frozen baby peas
1/3 cup fresh grated Parmigiano-Reggiano
1/3 cup chopped fresh Italian parsley
*pinch of saffron while cooking is optional
Heat 2 Tablespoons of oil in large saucepan over medium-high heat. Add sausages and break up with a fork. Add onion and bay. Saute' until onion is translucent. Add wine and deglaze pan. Add rice and boil until wine evaporates. Turn to med-low heat. Start adding hot broth 1 ladle at a time and keep stirring risotto until liquid evaporates and then add another ladle. Continue to do so until rice is tender and all liquid is gone.......about 20 minutes. Stir in the cheese and the cup of frozen peas. Discard the bay leaves. Season with salt and pepper. Pass cheese along for topping. Serve with a crusty loaf of bread and a nice salad.
Crack open a bottle of prosecco (italian sparkling wine). If you want to get real creative buy a good quality sorbet of any flavor and add a scoop to your prosecco.