Monday, July 12, 2010
Italian Sausage, Red Pepper, and Mushroom Risotto
This is my second attempt at risotto, and I guess I felt confident enough about it, as I gave a "risotto" lesson to my son, Bennett. Truly, risotto is simple if you have the right kind of rice, and if you add small amounts of liquid, allowing it to be fully absorbed before adding more. This is one recipe where ingredients and technique make all the difference! Bennett was excited and willing to help me with dinner, and I was excited to have him by my side. I love the flavors of this version, and I loved standing over the simmering stockpot for 30 minutes, inhaling this delicious aroma! Hard work, for sure!! Haha! My family loved this and declared this meal "a make-again" meal! Serve with crusty bread.
(Picture Dislaimer: I may have added a bit too much liquid at the end, making the risotto look more mushed than it should look. It still tasted wonderful, but that is likely why it is hard to see distinct grains of rice.)
Italian Sausage, Red Pepper and Mushroom Risotto
Source: Brown-Eyed Baker
Yield: 4-6 servings
5 cups chicken broth
2 tablespoons butter
8 ounces Italian sausage, casing removed (or you could use ground sausage)
¾ cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups Arborio rice
¾ cup dry white wine
½ cup grated Parmesan cheese
1 Tablespoon chopped Italian parsley
In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.
Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.
Stir in ¾ of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately.