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A creamy flowing...Risotto. The added Italian sausage and broccoli bring the dish up a notch. Buon appetito.
For a detailed post...refer to:
http://www.foodessa.com/2013/01/italian-rice-risotto-and-leftover.html
Ingredients
- . > American / Metric measures <
- . 2-1/2 cups (535g) Italian rice (Carnaroli preferred)
- . 3 tbsp. (45ml) e.v. olive oil
- . 3 tbsp. (45ml) unsalted butter
- . 7 cups (1.75L) chicken or vegetable stock
- . 1 large, sweet onion, chopped
- . 2 large, mild Italian sausages, de-cased
- . 1 head of broccoli florets (I used frozen florets)
- . 1/2 cup (125ml) medium-dry Sherry (can be replaced with broth)
- . seasoning to taste: sea salt and a few dried herbs of choice
- . 1 cup (80g) Parmigiano Reggiano, OR Asiago cheese, grated, packed
Directions
- . In a medium pot, keep the chosen stock warm at a very low simmer. Although, not an absolute step, it is my preferred way to proceed.
- . Use a very wide and shallow saucepan for even cooking of the rice. On medium heat, the butter and oil will bubble before adding the onions. Saute until golden and barely translucent. Add the sausages and sear on both sides. Take them out and reserve them covered in a separate bowl. Set aside. Do the same for the broccoli florets. Cook them a few minutes until slightly tender. Set aside and covered as well.
- . Add the rice grains to the onions and continue cooking and coating for a few minutes until a nutty aroma is released.
- . If choosing to blend in some liquor to the recipe, splash it onto the rice now. Wait until the alcohol has mostly evaporated, about one minute will do.
- . Afterwards, adjust the heat a little higher to then add the first two ladles of the warm stock to the sizzling rice. Stir until the stock is absorbed before adding yet another ladle. Repeat until all liquid is used up. The rice will have 'plumped' up nicely by this stage.
- . Add some seasoning to taste and top up risotto with the grated cheese. Combine well while lowering the heat to a simmer.
- . At this point, the broccoli florets and sausages should be combined to this last liquid stage. Keep cooking until risotto has reached your desired creamy stage.
- . Lastly, add and combine the grated cheese. Serve immediately with yet more grated cheese. Buon appetito.
- . Claudia's flavourful wishes...FOODESSA.com
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