Risotto with Mushrooms, Sausage and Peas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups meat stock
4 tbsp. butter
1 tbsp. olive oil
1 yellow onion, finely chopped
1/2 lb Italian sausage, casing removed, chopped or broken up
1/2 lb button mushrooms, cleaned and sliced
2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup frozen peas
Salt and pepper to taste
1/3 cup grated or shredded Parmesan cheese
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Directions: |
Directions:1) Pour stock into a large saucepan and bring to a boil, turn down to a bare simmer (low)
2) In another large saucepan over medium, melt 2 tbsp. of butter with the olive oil. Add onion and sauté until tender, about 5 minutes. Add rice and sauté lightly about 4 minutes. The rice grains should become opaque. Add sausage and cook, breaking up lumps with a wooden spoon. Meat should be in very small pieces. When lightly browned, add mushrooms and cook about 3 minutes. Then add wine and cook until liquid is absorbed.
3) Start adding stock 1/2 cup at a time, stirring constantly. When stock is absorbed, add another 1/2 cup. You want the rice to cook slowly and release its starch so that the risotto is creamy. When the rice is about 1/2 done, 10-12 minutes, stir in the peas and some salt and pepper. The rice is done when it is creamy on the outside, and firm, yet tender to the bite, about 20-30 minutes. To make it Venetian style and a little soupy, add one more 1/2 cup of stock beyond the al dente point, but do not allow the rice to absorb this last bolus of liquid. If you run out of stock and the rice is still crunchy, use hot water as cooking liquid.
4) Remove from heat, vigorously stir in last 2 tbsp. of butter and Parmesan. Ladle into soup bowls and top with more Parmesan. Should be eaten immediately. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is a sample risotto recipe. Risotto is a process and cooking method as much as it is a dish. Risotto may be more (Venetian) or less soupy, but should always be al dente and creamy - firm grains, but cooked through and not gritty in a creamy to slightly soupy sauce.
The first step is to use the proper type of rice - a short grain rice with a plump starch-filled center that allow each grain to absorb lots of liquid. The traditional Italian varieties - vialone nero, arborio and especially carnaroli were bred for risotto making, but other starchy short grain rices will do.
In Italy, risotto would usually be a primo or appetizer course in a traditional lunch or the main dish of a light supper. Thinking along those lines, risottos should be eaten immediately, because the rice will pass the moment of perfection fairly rapidly, also risottos traditionally feature delicate seasonal vegetables such as peas and asparagus in the spring and truffles in the fall with small leftover amounts of meat.
The first step is rossolare - sautéing the rice with aromatic vegetables and a little white wine to enhance the flavor. Then coucere, slowly adding hot liquid so the rice gradually absorbs the liquid and finally releases its internal starch. Finally manticare or "pounding" stirring in cheese and butter or oil to make the dish rich and even more creamy.
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