Sausage Brown Rice Risotto Food

SAUSAGE AND ASPARAGUS RISOTTO

Steps:

• In a medium saucepan, bring 4 cups lightly salted water to a boil. Add the asparagus and cook until soft, 5 to 7 minutes. With tongs, remove the asparagus and set aside to cool. Remove the saucepan from the heat and let the asparagus cooking water cool to warm.
• In a deep, 14-inch nonstick saute pan, heat 2 tablespoons of the olive oil over high heat. Cook the sausage, breaking it up with a wooden spoon, until browned but not yet crisp. Set aside in a bowl to cool.
• Pour the remaining 3 tablespoons olive oil into the pan, keep the heat high and use a wooden spoon to scrape up the bits of meat from the bottom. When the oil is hot, add the shallot, reduce the heat to medium-high and saute until softened. Add the rice to the pan and cook, stirring well, until the rice begins frying, 2 to 3 minutes. Pour in the wine, stir well and cook for 3 to 4 minutes to let it reduce slightly.
• Reduce the heat to medium low, add the cheese rind and slowly start adding the asparagus water in 4- to 6-ounce ladlefuls, stirring constantly and giving the rice time to absorb the liquid before adding another ladleful. Cook until the rice is nearly al dente, 12 to 15 minutes.
• Chop the asparagus into 1-inch pieces and add them to the rice along with the sausage meat and any juices that have collected in the bowl. Season the risotto with salt and pepper and continue cooking, adding asparagus water if necessary to keep the liquid level balanced, until the water is absorbed and the rice is al dente, about 2 minutes.
• Serve with a sprinkle of parsley, a dash of Parmesan and a drizzle of olive oil.

DIRTY RISOTTO

Steps:

• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
• In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

SAUSAGE RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

SAUSAGE AND BROCCOLINI RISOTTO

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute. Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes. Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.

SAUSAGE, BROWN RICE RISOTTO

Steps:

• Bring water and wine to boil in a medium saucepan.
• Add sausages and reduce heat to a simmer.
• Simmer for about 10 minutes; sausages should be fully cooked but still juicy.
• Drain sausages (discard water/wine) and cut them into 1/2 inch slices, reserving sausage juices.
• Melt butter in a large saucepan. Saute rice until golden brown.
• Add onion and bell pepper and saute over medium heat for about 5 minutes.
• Mix in garlic and saute for another minute.
• Add chicken broth and bring to a boil.
• Simmer rice for about 45 minutes, until creamy.
• Just before rice is cooked, add sausage juices and sage.
• Stir in sausage slices and season to taste with salt and pepper.

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.)

CREAMY BROWN RICE "RISOTTO"

Steps:

• Sauté onion and mushroom in 1 tbs. of olive oil until softened, in last 1-2 minutes of cooking add one crushed garlic clove and cook until golden
• Remove the vegatables from the pan and add in 2 more tbs. of olive oil. Add 3 crushed garlic cloves and cook until golden.
• Once garlic is golden deglaze pan with 1/2 cup chicken broth, reduce chicken broth and garlic until it is thick and brown then add in 1 tbs of butter.
• Melt butter into liquid and add in previous vegatables including the reserved cooked cauliflower.
• Add in the milk and let heat for about 30 seconds, then add in all of the cream cheese and continuously stir until it has melted inches.
• stir in all of the Parmesan cheese.
• When cheese has melted add in brown rice and stir in to sauce until fully combined and heated through.
• *TIP* I used left over cooked brown rice that was in the fridge but you can also use fresh brown rice and even use white rice, pasta, or just use this as a sauce for anything you feel fits :).

ITALIAN SAUSAGE RISOTTO

Steps:

• In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned.
• Drain.
• Add garlic, onion, zucchini, oregano, salt and pepper.
• Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened.
• Add rice.
• Mix well.
• Add 3 cups (750 ml) chicken stock.
• Bring to a boil.
• Reduce heat to medium-low.
• Cover, cook for 15 minutes, stirring once.
• Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy.
• Add tomato, Parmesan cheese and parsley.
• Stir.
• Serve immediately.

CREAMY BROWN RICE RISOTTO .

Steps:

• In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
• Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
• In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
• Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.