Friday, July 2, 2010




+ This


= This


Risotto is probably a dish we have 1x a month in our home. If we are entertaining, we make this. If we need a last minute side dish, we make this. If we are hungry, we make this.

Don't let the rumors fool you... it is an easy meal to cook and although time consuming stirring over the stove, completely worth it.

Here's the recipe:
4-6 cups chicken stock
1/2 cup water
2 cups diced onion
1 Tbsp olive oil
2 tsp sugar
8 oz of sweet Italian sausage
1/8 cup chopped shallots
1 cup Arborio rice
1/2 cup white wine
1/2 cup arugula leaves or to taste
1/2-1 cup fresh parmesan-reggiano

-Heat chicken stock and water in a large saucepan and keep warm
-Heat olive oil in a large saucepan over medium high heat and add sugar and onions to pan. Saute until golden brown and very soft and then set aside in a small bowl.
-Remove sausage from the casings and cook until browned.
-Add shallots to the pan of sausage and saute about 2 minutes. Add rice and saute 30 seconds. Add white wine and stir until absorbed into rice. Add warm broth 1/2 cup at a time and stir until each portion is absorbed before adding the next. This takes about 20-30 minutes until rice is tender and creamy. Remove from the heat and stir in the arugula, caramalized onions and parmesan. Voila!

  • Vegetarian Risotto: Replace chicken stock with vegetable stock and omit sausage.
  • Mushroom Risotto: Saute mushrooms (combo of cremini, shitake, porcini, etc) in place of sausage with 2 tbsp butter until soft. Remove from pan and set aside and proceed with above recipe. Add mushrooms at the end with parmesan.

You can thank me now.

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