Monday, August 30, 2010
Italian Sausage, Red Pepper and Mushroom Risotto
Risotto is one of those foods that I just can’t live without. Put me on a deserted island (or better yet, a dessert-ed island) somewhere and I think I’d really need pasta & or Arborio rice, parmesan cheese and heavy cream to survive. I feel about risotto the way the clichéd woman feels about chocolate. Happy Anniversary, darling. I brought you some rice cooked in wine to show how much I care. :Swoon:
This risotto has quickly become on of my very favorites in my repertoire for a few reasons. First, of course, it’s amazing. The flavors meld so beautifully. And second, it’s a typical side dish made into a hearty comfort-food-ish main dish. And I can say from experience that it makes amazing cold leftovers- my favorite.
And because chicken sausage has quickly stormed into my heart, too, I make this with Italian chicken sausage to make it ever so slightly healthier (or as healthy as rice cooked in wine covered in cheese can be)
Italian Sausage, Red Pepper & Mushroom Risotto
5 cups chicken broth
2 Tablespoons butter
8 ounces Italian sausage, casing removed, or ground sausage, broken up
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped (I often use baby bellas since they’re what I tend to already have on hand)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice
3/4 cup dry white wine
1/2 cup grated Parmesan cheese
1 Tablespoon chopped Italian parsley
Directions: Simmer the broth in a medium saucepan. Cover and keep warm.
Melt the butter in a large heavy saucepan. Crumble the sausage into the pan and saute until golden. Add the onion, bell pepper and mushrooms to the pan and saute until tender, scraping the bottom of the pan while stirring, about 8 minutes.
Add the rice and stir to coat, about a minute.
Pour the wine into the pan and bring to a simmer. Once the liquid has nearly absorbed, about 2 minutes, add in a half-cup of the chicken broth. Stir frequently until almost all of the liquid has absorbed. Continue adding the chicken broth, 1/2 cup at a time, letting the liquid nearly completely absorb between additions. Stir frequently.
After about 25 minutes the rice will be tender and creamy. Remove from the heat and stir in 3/4 of the parmesan. Transfer to a serving bowl, sprinkle with parsley and the remaining cheese. Serve.
Source: Brown Eyed Baker
Other favorite risotto recipes:
Chicken Marsala Risotto
Garlic Parmesan Risotto
One Year Ago on Laura’s Recipe Collection: Spinach Feta Pizza