Beer & Sausage Risotto

Directions

1. 1
   Heat 1 teaspoon oil in a large skillet over medium heat.
2. 2
   Add sausage pieces and saute 3-4 minutes or until slices are begining to brown and render some of their fat.
3. 3
   Remove sausage slices to a plate, add another teaspoon of oil (if needed) and increase heat to medium-high.
4. 4
   When fat is just shy of smoking, add celery, onion and green pepper; saute 2-3 minutes then add garlic and cook until vegetables are starting to soften and are well browned.
5. 5
   Stir in cumin, thyme, chili powder, Old Bay seasoning, and rice; saute 2-3 minutes or until rice begins to look translucent around the edges.
6. 6
   The bottom of the pan should be pretty dark and funky right now this is good!
7. 7
   Add the beer to the hot pan, stirring vigorously to scrape all the fond (the brown bits stuck on the bottom) from the bottom of the pan.
8. 8
   Keep stirring vigorously until about 3/4 of the liquid is evaporated.
9. 9
   The remaining liquid should be very dark brownish-red (and delicious).
10. 10
    Add chicken stock, tomato sauce, and sausage to skillet along with 1/2 teaspoon salt; stir well and bring to a boil.
11. 11
    When mixture comes to a boil, reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until rice is al dente and only a bit of liquid remains in the pan.
12. 12
    Taste for seasonings, adding salt and pepper if necessary, and serve.