I’ve been making this recipe from memory for years (nearly a decade). Therefore, I can’t remember the exact title of it’s source (a gluten free cookbook long forgotten). It’s a favorite and every time I have made it for someone they have requested the details. So here they are. I hope you enjoy it’s hearty comfort as much as we do.
1 medium yellow onion, diced
1 large apple (or 2 small, etc), diced
3-4 stalks of celery, diced
4 Aidell’s chicken apple sausages (or 1 pack, similar)
2 cups Arborio rice
2 cups apple juice
4 cups chicken broth
salt + pepper
Cook the onion, apple, and celery on medium high heat until the onion is translucent and the apples soften. Then slice the sausage and add it to the pot. Add the rice, stir to mix. Then add the apple juice. After the rice has nearly absorbed all of the juice, add 2 cups of broth. When that has been nearly absorbed, add another 2 cups of broth. Cook until rice is tender. Season with salt and pepper. Serve warm. Risotto should loosely hold it’s shape on the plate.