Italian Eggroll Dinner

by Arthur Saks
(Staten Island, NY, USA)

Sweet Sausage, Broccoli Rabe, Sundried Tomato, Risotto

Ingredients

Filling:

2 lbs of sweet sausage, bulk

1 Small onion, diced

3 Bunches of broccoli rabe (Blanched and Chopped)

1 Cup white wine

1 Tbsp Butter

1/2 Cup of 100% Olive Oil

2 lbs of arborio rice

2 Cups Reggiano Parmigiano grated cheese

2 Qts Chicken Stock

1 Cup Sun dried Tomatoes, diced

Salt And White Pepper, to taste

In Large deep skillet sauté and chop sausage with a little olive oil until browned and fully cooked.

Remove from pan and strain. Put on side.

In same pan sauté onion in a little olive oil.

Then add Butter and Rice. Cook rice in oil for a few minutes and then add white wine.

Then slowly add chicken stock a little at a time.

Add Salt and Pepper .

Slightly under cook risotto and all liquid is gone. Then add Sausage meat, then Broccoli Rabe, Sundried Tomatoes and mix well into rice.

Turn off heat and add Cheese. Taste for salt and pepper.

Lay out on flat pan to cool

Eggrolls:

2in Eggroll Skins

2 eggs (beaten with touch of water)

2 cups Panko bread crumb

2 cups Reggiano Parmigiano Grated Cheese

Corn Starch

Directions

Mix Panko bread crumbs and cheese together. Make oval balls with eggroll mix about 3 oz. egg

Wash 2 sides of egg roll skin and place mix across corner to corner.

Fold in two sides and roll forward seal all ends.

Roll in corn starch.

Ready for frying