Indulge in the symphony of flavors that is Italian sausage risotto, a delectable dish that combines the savory richness of Italian sausage with the creamy elegance of Arborio rice. Embark on a culinary journey as we present two enticing variations of this classic: a traditional Italian sausage risotto featuring a vibrant medley of vegetables, and a sun-dried tomato pesto risotto, where the tangy sweetness of sun-dried tomatoes and the nutty flavor of pesto provide a delightful twist. These recipes promise an explosion of textures and flavors in every bite, making them perfect for any occasion. So, prepare your taste buds for an unforgettable experience as we delve into the art of crafting this beloved dish.
Let's cook with our recipes!
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.)
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.
RISOTTO WITH ITALIAN SAUSAGE
This is a very filling, one-pot meal that I love to make for a chilly night's supper. You may use sweet or hot sausage and please use the good parm, not the processed stuff in a shaker container. Also, use fresh parsley, NOT DRIED. There are few ingredients in this recipe which should tell you that they really need to be quality ones.
Provided by taratee
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute sausage, onion, and garlic in the pot over medium high heat until onion is tender, breaking meat up with a spoon.
- Add rice and stir for 1 minute.
- Add 4 C of broth, reduce heat to medium low and simmer until broth is absorbed, stirring frequently.
- Continue to simmer until rice is just tender, adding more broth, 1/4 C at a time, stirring frequently, about 10 min longer.
- Mix in 1/4 C of cheese and 1/4 C of parsley and season with salt and pepper.
- Transfer to a large serving bowl, top with remaining parsley and pass remaining cheese at the table.
ITALIAN SAUSAGE & MIXED RED BEAN RISOTTO
Categories Bean Quick & Easy High Fiber Low/No Sugar Dinner Healthy Simmer
Yield 4-6 people
Number Of Ingredients 13
Steps:
- For the sautéed beans 1. Heat olive oil in a non-stick skillet. Add beans, pinch of salt, pepper & savoury spice, minced garlic and stir over high heat. Add white wine and stir for 1 minute. 2. Remove from heat and set aside uncovered. For the risotto 1. In, preferably, a "non-stick" soup or risotto pot warm olive oil over medium heat 2. Add onion and sausage and sauté until the sausage is thoroughly cooked (approx 8-1omin) 3. Add strained tomato and stir 4. Add rice and sauté for approx 3 minutes, stirring frequently 5. Deglaze by adding white wine and stir well, scraping any browned sausage bits from bottom of the pan 6. Add sautéed beans and ½ to 1 cup of stock (enough to just cover rice mixture) 7. Stir carefully to ensure beans are not mashed 8. Once liquid is absorbed, continue to add more stock in 1/2cup to 1 cup increments & carefully stir until rice is fully cooked but still al dente (approx 15 min) * note you may not have to use all 4 cups of stock 9. Remove pot from heat and stir in the butter and grated cheese 10. Season with salt & pepper to taste 11. Let rest, uncovered, for a few minutes prior to serving
RISOTTO WITH ITALIAN SAUSAGE, CARAMELIZED ONIONS, AND BITTER GREENS
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat. 2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside. 3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
Tips:
- Use high-quality ingredients. This means using fresh, flavorful sausage, creamy arborio rice, and a good quality broth.
- Don't overcrowd the pan. When cooking the sausage, be sure to give it enough space to brown properly. If you overcrowd the pan, the sausage will steam instead of brown, and the risotto will be less flavorful.
- Toast the rice before adding the liquid. This will help to develop the rice's flavor and prevent it from becoming mushy.
- Add the liquid gradually. Don't dump all of the liquid into the pan at once. Add it in small increments, stirring constantly, until the rice is cooked through.
- Let the risotto rest before serving. This will allow the flavors to meld and the rice to absorb any remaining liquid.
Conclusion:
Italian sausage risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a perfect risotto that will impress your friends and family.
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