SAUSAGE AND MUSHROOM RISOTTO WITH RAISINS
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out one day when he had mushrooms to spare; it started as a special and was until recently served on the menu at the Red Cat, beneath a sweet-and-sour glazed quail. You don't need the quail. As is true in so much of Bradley's cooking, there is a genuine interplay of flavors and textures at work in the dish. Above the foundation of broth-enriched rice, the sweet of the raisins rides calmly into the bite of the radicchio. Meanwhile, the soft, salty whoosh of the cheese rises up over the loamy richness of the mushrooms like steam over a marsh. The sausage seems an elegant afterthought, fennel-studded excess to help blunt autumn's chill.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place raisins in a bowl; cover with hot water. Set aside to plump.
- Combine sausage and garlic in a large skillet over medium-high heat. Cook 5 minutes, breaking up sausage, until meat begins to brown. Reduce heat and add mushrooms. Cover and cook 10 minutes, stirring occasionally, until mushrooms start to exude liquid.
- Simmer broth in a saucepan.
- Melt butter in oil in an enamel-lined cast-iron casserole over medium heat. Add onion, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper; sauté 5 minutes, until vegetables are translucent. Add rice and cook, stirring, 1 to 2 minutes, until edges of rice are translucent and coated with pan juices. Add wine and simmer 3 minutes, stirring continuously, until wine has almost evaporated. Add 1/2 cup hot broth; stir over medium-low heat until rice mixture is moist, not runny. Repeat, adding 1/2 cup hot broth at a time, until rice is al dente and mixture is creamy (about 20 minutes; adjust heat to keep rice cooking gently and add more hot broth or water if needed).
- Drain raisins and add to rice. Add sausage mixture, radicchio, Parmesan and thyme and mix well. Taste and adjust seasonings if necessary. Serve immediately.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 719 milligrams, Sugar 9 grams, TransFat 0 grams
RISOTTO WITH ITALIAN SAUSAGE
Steps:
- Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
- Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
- Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
- Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
- Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)
SAUSAGE AND MUSHROOM RISOTTO
Make and share this Sausage and Mushroom Risotto recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan simmer broth.
- Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
- Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.
ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO
Categories Wine Garlic Mushroom Onion Rice Side Sauté Dinner Sausage Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
- Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.
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