Baked Shrimp Sausage Risotto Recipe

Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in a sink full of cold water about 15 minutes. Drain. Line with parchment paper for easier clean-up. (Alternatively, you may use a large Dutch oven with a tight-fitting lid.)

Saute sausage in a skillet over medium-high heat about 3 minutes, until you get a nice brown color, but do not over-cook. Take care not to break up the sausage too much. You want large chunks to remain intact. Drain any excess oil.

Add onions, red bell pepper, and garlic to the sausage. Saute an additional 2 minutes, then stir in rice , salt , and red pepper flakes. Scrape contents of skillet into the bottom of the clay-pot.

Combine chicken broth and wine . Pour evenly over rice mixture, and stir.

Cover clay cooker with lid and place on rack on the lowest shelf in a cold oven. Set oven temperature to 400 F. and bake for 45 minutes.

Remove clay cooker from oven. Stir in Parmesan cheese and arrange peeled raw shrimp on top in a single layer, tails turned inward. Cover again and return to the oven for an additional 15 minutes.

Portion onto plates, sprinkle with parsley, and serve.

Yield: 6 to 8 servings • Shrimp and Italian Sausage Risotto Recipe - Clay-Pot Microwave Method Baked Shrimp Sausage Risotto Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.