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
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Romanian final Boss
[email protected]This is the best risotto I've ever had! It's so creamy and flavorful, and the sausage and mushrooms are cooked to perfection.
Xoliswa Nobangela
[email protected]I love the addition of raisins in this risotto. They add a touch of sweetness and complexity that really takes the dish to the next level.
arshad Khalid
[email protected]This risotto is so delicious! The flavors are perfectly balanced and the texture is creamy and rich.
Ntando Boo
[email protected]I've made this risotto several times and it's always a crowd-pleaser. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Favour obianuju Okoye
[email protected]This risotto is a great comfort food. It's perfect for a cold winter night.
Hwa Walker
[email protected]I cooked the risotto in a slow cooker and it turned out perfect! It was creamy and cheesy, and the sausage and mushrooms were tender.
Liberty Israel
[email protected]I'm a vegetarian so I used vegetable broth instead of chicken broth. The risotto was still very flavorful.
BioXploredia
[email protected]This risotto is a great way to use up leftover sausage and mushrooms. It's also a very affordable meal to make.
Jack Sexon
[email protected]I love how versatile this recipe is. I added some chopped spinach and sun-dried tomatoes and it was delicious!
Nojus Cinkus
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the end result was creamy and flavorful.
Joyce Kelly
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
From You
[email protected]I'm not usually a fan of raisins in savory dishes, but they really worked in this risotto. The overall flavor was complex and delicious.
Hamad Mughal
[email protected]This risotto was a delight! The sausage and mushrooms were cooked perfectly, and the raisins added a touch of sweetness that balanced out the savory flavors. I would definitely make this again.