Risotto with Sausage and Parsley

 

 

 

 

 

 

 

 

 

 

 

I’ve been grossly delinquent posting my culinary adventures of late, though it’s not due to a lack thereof! It’s been a whirlwind of a year — quick version, I got engaged! — so while I have been doing more than my fair share of cooking and eating, the blog has been a victim of neglect, with my attention on other (exciting!) things. I’m looking to make a modest improvement in that regard this year, though with our wedding coming up in June, I am going to set low expectations so I can hopefully meet them. Regardless, I am super excited to share some of the things we’ve been cooking and eating…so on we go!

I hope my first post of the year does not disappoint. I just finished eating the leftovers of this delightful concoction (a NYT Cooking recipe), which were just as delicious a few days later: a risotto with sausage and parsley. While a risotto may sound intimidating, and does require some stirring, fear not. It’s so easy, and the results are worth it. I do have to give credit here to my man, Emilio, who did most of the cooking and all of the stirring to bring this to fruition — he’s a risotto master! The key to a perfect risotto is heating the liquid (in this case chicken stock) so it’s the temperature of the rice when you add it, and introducing it slowly, ladle by ladle, and stirring until the liquid is absorbed before adding the next ladleful. It requires patience and a little elbow grease.

The end result is a rich, creamy pasta-like dish, with a great savory-salt from the sausage and freshness from the parsley. But if you ask me, the real hero here is the dash of lemon added at the end. It’s just the right hit of acidity — it cuts through the richness of the starch and cheese to give the dish a brightness and pep I wasn’t expecting.

Serve this with a green salad and some crusty bread.

TW’s Tips

  • I doubled the cheese — because you can never have too much cheese.
  • You must get Arborio rice — otherwise this doesn’t work. Arborio rice is a high starch Italian rice that gets nice and creamy as you make a risotto
  • Don’t skip the lemon at the end. Sprinkle with sea salt.

Enjoy!

Risotto with Sausage and Parsley

Ingredients

  • 1 ½ pounds sweet or hot Italian sausage
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 5 to 6 cups chicken stock, ideally homemade
  • 1 to 2 tablespoons unsalted butter
  • 1 large onion, peeled and diced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • ½ cup packed and roughly grated Parmesan, plus more for serving
  • ½ of 1 lemon
  • ½ cup finely chopped Italian parsley leaves

Directions

With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.

Pour the stock into a medium saucepan or pot, and bring to a low simmer.

While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don’t want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.

Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.

Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.

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