|
Soak
the tomatoes in hot water for about 30 minutes or until soft. Drain
and chop coarsely.
In
a medium saucepan coated with DuPont SilverStone® non-stick,
heat the water and broth together; keep warm. In another medium
saucepan coated with DuPont SilverStone® non-stick, heat the
oil over medium heat and sauté the green onions for 2 minutes.
Stir in the rice and sauté another 5 minutes. Add the wine
and cook, stirring constantly for about 2 minutes until the wine
is absorbed. Add the water and broth mixture one-half cup at a time,
stirring continuously until the liquid is nearly absorbed. Add the
tomatoes, fennel and cooked sausage, and stir until the liquid is
finally absorbed. Remove from heat and stir in the cheese. Garnish
and serve.
|
|
