Sausage and Red Pepper Risotto

I have discovered the method for making the perfect risotto with  little effort.  Before this revelation, I was “risotto challenged”.  I love risotto, but despite my best efforts, I could never seem to get the consistency and texture right.  My risotto came out either extra mushy and clumpy, or if I managed to get the consistency right, the rice was crunchy and under cooked.  I could almost hear Chef Gordon Ramsay cursing my risotto as I failed at multiple attempts to get it right.

I followed every recipe I found to the letter.  I heated up the stock before adding it to the rice.  I stirred the rice constantly, almost to the point of exhaustion, and never took my eyes off of it even for a second, yet still I was unsuccessful.  But then my friend gave me a lesson in the art of risotto, and I haven’t made a bad risotto since.  Not to mention, I don’t have to stir till my arms are sore anymore.  That’s a recipe for success in my book.

 

Sausage and Red Pepper Risotto from The Daily Dish Magazine

 

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Sausage and Red Pepper Risotto

  • Author: Ericka Breedlove
  • Yield: 6 1x
  • Category: Risotto
  • Cuisine: Italian

Ingredients

Scale
  • One package of Italian Sausage
  • 2 Tablespoons Olive Oil
  • 1 Yellow Onion, Chopped
  • 3 Cloves Garlic, Finely Chopped or Minced
  • 1 Red Bell Pepper, Chopped
  • 2 1/2 Cups Arborio Rice for Risotto
  • 1/2 Cup Dry White Wine
  • 67 Cups Chicken Stock
  • 1/2 Cup Parmesan Cheese, or Parmigiano Reggiano if you want a little more bite.
  • 2 Tbsp Butter-
  • Salt and Pepper to Taste

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Cook the sausage until browned, breaking it up with a wooden spoon or spatula as it cooks.
  3. When sausage is browned, and add onion, garlic and bell pepper. Cook, stirring until vegetables are soft; this should take about 5-7 minutes.
  4. Add the arborio rice and saute for 2 minutes, stirring constantly
  5. Add wine and cook, stirring until the liquid is absorbed into the rice.
  6. After wine is absorbed, add enough stock to cover the rice in liquid, probably at least two cups. Cover the pot with a lid and reduce the heat to medium-low. Stir the risotto occasionally (or just shake the pan back and forth gently; this way you can keep the lid on). You don’t need to stir regularly, but keep an eye on the risotto. The key is to keep liquid on the rice so it doesn’t dry out, so as soon as it looks like the liquid has absorbed, add enough stock to be sure the rice has liquid covering it. Repeat this process until the risotto becomes soft and creamy and the rice is tender. Once the rice is tender, you don’t need to continue to make sure the liquid covers it; you’ll just add enough liquid to get it to the consistency you want. You should end up using about 6-7 cups of stock.
  7. After all stock has been absorbed, add butter and parmesan cheese and stir until butter and cheese have melted. Season with salt and pepper to taste.

 

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