Italian winter soup

December 10, 2008

Serves 4

One of many recipes compiled in a book by the DiGregorio family of St. Louis, this hearty soup is actually more like a loose risotto. Choose spicy, sweet, or a combination of Italian sausages. If you are craving veggies, stir in a handful of greens; the heat of the dish will wilt them.

2 tablespoons olive oil 1 pound (about 3 links) Italian sausage, pricked all over 1 medium onion, chopped 3 cloves garlic, finely chopped 12 cups chicken stock 2 cups Arborio rice 1/4 cup chopped fresh parsley 1 teaspoon chopped fresh oregano 1 tablespoon chopped fresh basil Salt and pepper, to taste 1 cup heavy cream 1. In a soup pot, heat the olive oil over medium heat. Brown the sausages on all sides, turning often, for 3 minutes; transfer to paper towels.

2. Add the onion and garlic to the pot. Cook, stirring often, for 5 minutes or until the onion softens.

3. Slice the sausages into 1/4-inch rounds. Add them with the stock to the pot. Bring to a boil, lower the heat, and simmer the soup for 45 minutes, skimming the surface occasionally.

4. Add the rice, parsley, oregano, basil, salt, and pepper to the pot. Cook, stirring occasionally, for 20 minutes or until the rice is tender but still has some bite.

5. Remove from the heat. Stir in the cream, taste for seasoning, and add more salt and pepper, if you like. Adapted from "The DiGregorio Family Cookbook: A Taste of the Hill From St. Louis"

Notes: