It is a challenge for me not to get distracted by an offering of Risotto on a restaurant menu; or, if a recipe book or magazine sports a picture and recipe for risotto, I will not turn the page until I have fully absorbed the experience. I love risotto! A personal motto could be: Never say ‘no’ to Risotto!
So, on a recent visit, when daughter Cassandra mentioned that she was serving Italian Sausage Risotto for our evening meal, my heart danced and my palate made preparation for a memorable meal.
Cassandra, an accomplished and creative cook, moves with grace and ease in her kitchen. People can be mulling around her, chatting about the events of the day; one son will be proudly showing her his latest creation (while she runs interference with the other son as he crawls his way to the dog dish…again) … but Cassandra continues to chop and stir, filling the kitchen with enticing aromas, neither rattled nor deterred in her resolve to create something delicious. She makes cooking (and baking) look so easy!
Cassandra has also begun to record family recipes – both old and new – so that the legacy of meals enjoyed around her family table can be presented to her sons. Her Italian Sausage Risotto is one of those recipes. …and it is an honour to present it here.
Thanks, Cassandra!
Italian Sausage Risotto
Prep Time: 15 minutes Cooking Time: 1 hour
Number of Servings: 4-6
Ingredients:
2 Italian sausages, casings removed
1 tablespoon (15 mL) fennel seeds
1 1/2 cups (375 mL) chopped fresh mushrooms
1 onion, chopped
2 cloves of garlic, minced
Salt and Pepper
Pinch of dried chili flakes
3-4 cups (750 mL – 1 L) beef broth
1 3/4 cups (450 mL) arborio or carnaroli rice
1/2 cup (125 mL) dry white wine
1 red pepped, diced
1 tablespoon (15 mL) butter
1/2 cup (125 mL) grated fresh Parmigiano-Reggiano cheese
Garnish: Chopped green onions or chives, chopped flat-leaf parsley, Parmigiano-Reggiano cheese
Method:
1. In a large Dutch oven with a little olive oil, brown sausage meat, over medium heat, until golden brown. Add the tablespoon of fennel seeds and continue to sauté for a few more minutes. Remove sausage meat from the pan and set aside.
2. In another saucepan, over medium heat, start to heat up the beef broth. It needs to be just lightly simmering when it will be added to the rice mixture.
3. Heat a little oil in the Dutch oven and add the chopped mushrooms and onions. Saute until soft and fragrant. Add the garlic. Season, to taste, with salt, pepper, and chili flakes.
4. Add the rice to the Dutch oven, and saute for a few minutes. Add the cooked sausage to the Dutch oven, and heat through.
5. De-glaze the mixture with the white wine.
6. Start adding a little (about 1/2 cup) hot beef broth to the rice-sausage mixture, stirring and cooking until the liquid is absorbed. Continue with 1/2 cup additions of broth to the mixture; continuing to cook and stir until the liquid is absorbed, and the rice is tender – the mixture will become creamy (may take up to 45 minutes). All of the broth may not be needed.
7. Stir in the diced red pepper and cook for 2-5 minutes.
8. Just before serving, stir in the butter and Parmigiano-Reggiano cheese.
9. Garnish with chopped green onions, chopped flat-leaf parsley, and a generous grating of fresh Parmigiano-Reggiano cheese.
Questions and comments are always welcome alex@chilipeppersandpears.com
