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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ambrogio Maestri's Risotto Salsiccia e Funghi Recipe

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This recipe for Ambrogio Maestri's Risotto Salsiccia e Funghi is from Church of the Holy Cross, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz. beef or vegetable stock
2 tbsp. olive oil
1 yellow onion, finely chopped
2 Italian sausages, casings removed and chopped
12 oz. Arborio rice or carnaroli rice
1/4 tsp. saffron threads
2 oz. dried porcini mushrooms, soaked in warm water
4 oz. parmesan cheese, grated
4 tbsp. softened butter
salt to taste
Directions:
Directions:
In a medium pot, warm the stock to a gentle simmer and set aside over a low flame.
In a separate pot, heat the olive oil over a medium flame and add the onion. Cook until translucent, about five minutes, then add sausage to brown.
Add the rice to the onion and sausage mixture and stir to coat. Allow rice to toast for one to two minutes, until it is golden.
Add the stock slowly, a couple of ladlefuls at a time, and stir until the liquid absorbs. Continue to add stock in increments and stir for about 20 to 25 minutes, until the rice has become swollen and al dente to the taste.
Add the saffron with a small splash of stock and stir to incorporate. Dice the mushrooms and stir into the finished risotto along with half of the parmesan. taste for seasoning and serve immediately with a small pat of butter and a generous sprinking of parmesan.
Personal Notes:
Personal Notes:
I John 4:18
"There is no fear in love, but perfect love casts out fear. For fear has to do with punishment, and whoever fears has not been perfected in love."

 

 

 

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