Italian Wedding Risotto Soup
- 6 ounces bulk sweet Italian sausage
- 1 tablespoon canola oil
- 1/2 cup minced shallots
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper
- 4 cups unsalted chicken stock
- 1 cup chopped escarole
- 1/4 teaspoon kosher salt
- 1 ounce shaved Parmesan cheese (about 1/4 cup)
- Divide and shape sausage into 26 balls (about 1 teaspoon each). Heat a large Dutch oven over medium heat. Add oil; swirl. Add minced shallots, minced garlic, and crushed red pepper; saute 5 minutes. Add chicken stock; bring to a boil. Add sausage and prepared risotto reserved from Sweet Onion Risotto with Sauteed Kale; reduce heat, and simmer 5 minutes. Stir in escarole and salt; cook 2 minutes. Divide among 4 bowls; top with shaved Parmesan cheese.
sausage, canola oil, shallots, garlic, red pepper, escarole, kosher salt, parmesan cheese
Taken from www.myrecipes.com/recipe/italian-wedding-risotto-soup (may not work)