Sausage and sun-dried tomato risotto doesn’t require all that extra stirring ... Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes.

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2 Italian sausages, casings removed (about ½ pound) 1 onion, finely chopped. 1½ teaspoons dried oregano. Big pinch chile flakes. 1½ cups arborio rice ...

In large, heavy-bottom pot, heat olive oil over medium heat. Add onion and garlic and saute for 2 minutes. Add sausage and cook, stirring, for 1 to 2 minutes.

Add sausage; brown 2 to 3 minutes over medium heat, turning sausage halfway through to brown both sides. Return onion mixture to pan. Add rice, marinara, water, cumin, paprika, salt and pepper.

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- You know, there are great rice dishes around the world. These one pot meals that are a little miracle of simple ingredients. This is one of my favorites.

Her sausage, lentils, and rice is the kind of meal we find ourselves craving this time of year. Even better, it’s made in a single skillet and comes together in just one hour.

As the sausage browns, chop up a batch of fresh trinity - that's a large onion, maybe 1/2 a large bell pepper bell pepper and a few of ribs of celery - for the uninitiated.

Our Wine of the Week, Inman Family 2013 Russian River Valley OGV Estate Pinot Noir ($68), is an earthy beauty, suave, sophisticated and a tad beguiling, as the best pinot noirs are.

Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high.

It turns out we’ve all been cooking risotto the wrong way.On a trip to Milan, we learned that risotto does not require the constant vigilance and uninterrupted stirring we thought it did. No … ...