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.)
SAUSAGE AND ASPARAGUS RISOTTO
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
EASY SAUSAGE & FENNEL RISOTTO
Warm up on chilly nights with this comforting risotto. It's a budget-friendly choice for feeding the family on busy weeknights
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan, add the onion and fennel and fry for 10 mins or until softened. Raise the heat. Squeeze the sausagemeat out of the skins straight into the pan and fry for 5 mins, or until turning golden brown. Stir through the fennel seeds, garlic and thyme and fry for a further minute.
- Tip in the rice and fry for 1 min. Pour the wine into the pan and boil the liquid until reduced by half. Add half the stock and cook until absorbed, stirring constantly. Add the remaining stock, a ladleful at a time, and cook until al dente and not too thick in consistency, stirring constantly for 20-25 mins. Season with black pepper.
- Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.
Nutrition Facts : Calories 677 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
SAUSAGE-BROWN RICE CASSEROLE
We love the unique taste of the brown rice mixed with the pork sausage. Serve with crusty French bread and a green vegetable.
Provided by Claudia Dawn
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook& stir sausage in Dutch oven until brown; drain.
- Stir in rice, milk, celery, green pepper, onion, soup and mushrooms.
- Pour into ungreased 2 quart casserole and sprinkle with cheese.
- Cook uncovered in 350°F oven until center is bubbly, about 45 minutes.
Nutrition Facts : Calories 383.2, Fat 26.4, SaturatedFat 8.9, Cholesterol 48.1, Sodium 1038.6, Carbohydrate 22.9, Fiber 1.5, Sugar 1.2, Protein 13.1
TOMATO AND SAUSAGE RISOTTO
Winter nights call for a warm and filling Italian supper like this one.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 10
Steps:
- In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
- In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
- Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
- Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
- Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Nutrition Facts : Calories 411 g, Fat 19 g, Protein 23 g, SaturatedFat 8 g
CREAMY SAUSAGE RISOTTO
I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I've altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.-Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.
Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 685mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
BROWN RICE RISOTTO WITH WINTER SQUASH
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
- Put oil in a large, deep skillet over medium heat. When it's hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
- Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
- When rice is just about tender and mixture is creamy, stir in shellfish or meat and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you're using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams
SAUSAGE & RED WINE RISOTTO
Both comforting and luxurious, using a decent, drinking Barolo in this beautiful ruby risotto not only adds a lovely pink hue, but boldly brings the sweetness of the veg and the salty savouriness of the sausage together. With Parmesan, bombs of fontina and crunchy hazelnuts in the mix, it's an undeniably satisfying bowlful.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie Cooks Italy Italian Sausage Pasta & risotto Lunch & dinner recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Simmer your chosen stock. Put a large, high-sided pan on a medium heat and toast the hazelnuts as it heats up.
- Meanwhile, peel the onion, trim the fennel and finely chop both.
- Tip the hazelnuts into a pestle and mortar, returning the pan to the heat. Add 1 tablespoon of olive oil and 1 knob of butter, followed by the chopped veg, then strip in the thyme leaves (reserving the soft tips for garnish).
- Squeeze the sausagemeat out of the skins into the pan, breaking it up with the back of a wooden spoon. Cook for 10 minutes, stirring occasionally, then stir in the rice to toast.
- After 2 minutes, pour in the wine and stir until absorbed.
- Now start adding the stock, a ladleful at a time, letting each one cook away before adding more, and stirring constantly for 16 to 18 minutes, or until the rice is cooked but still retains its shape.
- When done, add a splash of stock or water to make it oozy, then finely grate over most of the Parmesan, beat it in with the remaining butter, taste, and season to perfection.
- Turn the heat off, then bomb in little nuggets of fontina, so they melt subtly into the rice.
- Cover, and leave to rest off the heat for 2 minutes while you crush the nuts.
- Divide the risotto between warm plates, then finely grate over the remaining Parmesan.
- Sprinkle over the crushed nuts and thyme tips, then drizzle with extra virgin olive oil.
Nutrition Facts : Calories 839 calories, Fat 43.8 g fat, SaturatedFat 17.1 g saturated fat, Protein 34.5 g protein, Carbohydrate 70.6 g carbohydrate, Sugar 4.5 g sugar, Sodium 1.8 g salt, Fiber 3.1 g fibre
ITALIAN SAUSAGE AND MUSHROOM RISOTTO
A delicious sausage and mushroom flavored risotto.
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 12
Steps:
- Add 3 tablespoons extra virgin olive oil to a large sauté pan over medium high heat, then add the chopped onion. Cook until onion is translucent, but don't let it brown. In another small pan, sauté the fresh mushrooms in some oil, set aside.
- Push onion to one side of saute pan, and add sausages (make sure casings have been removed.
- Stir the onions, then start breaking sausage (I like to use a flat, wooden spatula tool, like you see in the photos) into smaller pieces
- Once sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from pan and set aside with the soaked porcini mushrooms or fresh sauteed mushrooms.
- In same pan, add 1 tablespoonful of olive oil, (heat should still be medium high), then add rice. Stir constantly, (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.
- Add wine and stir constantly until it evaporates
- Start adding about 1/2 cup (113 ml) of hot stock (keep it in a pot on the stove) at a time, stirring so the rice doesn't stick and until it is absorbed
- Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
- Once all the water has been added, return the other ingredients to the pan
- Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto; 18 minutes is usually perfect. Click here to see a short video clip of stirring the Italian sausage and mushroom risotto.
- At this point, if the rice should be ready. Remove from heat and add the butter. This is the "mantecazione" of the risotto, which essentially is the final step to make the risotto creamy.
- Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Taste for salt and pepper, and adjust as needed. Serve hot.
Nutrition Facts : Calories 549 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 bowl, Sodium 622 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
SAUSAGE, BROWN RICE RISOTTO
Make and share this Sausage, Brown Rice Risotto recipe from Food.com.
Provided by Northwest Lynnie
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345.9, Fat 13.9, SaturatedFat 6.6, Cholesterol 38, Sodium 939.8, Carbohydrate 29.9, Fiber 1.8, Sugar 2.3, Protein 18.1
SAUSAGE RISOTTO
When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.
Provided by thedailygourmet
Categories Risotto
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g
SAUSAGE RISOTTO WITH SPRING GREENS
Provided by Clifford A. Wright
Categories Appetizer Sauté Father's Day Dinner Sausage Spring Mustard Greens Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.
- Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes. Add sausage; sauté until brown, breaking up with spoon, about 3 minutes. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed. Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more. Mix in greens after 10 minutes. Cook until rice is tender and mixture is creamy, 25 minutes total. Mix in cheese and remaining 3 tablespoons butter. Season with salt and pepper.
- Serve risotto, passing additional cheese.
RISOTTO WITH SPICY SAUSAGE
Provided by Jeanne Silvestri
Categories Herb Onion Pork Rice Appetizer Side Quick & Easy Spring Bon Appétit Florida Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 as a first-course or side, 4 as main dish
Number Of Ingredients 7
Steps:
- Sauté sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.
- Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately.
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- Heat a large shallow skillet to a medium-high heat. Add a little bit of olive oil to the pan. Once the oil is hot, add the sausage. Sauté the sausage until it's super brown and crisp, then flip over. Remove from the pan and set aside.
- Turn the heat down to medium, and add the peppers, onion, 1 clove of garlic, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 tsp garlic powder, 1 teaspoon onion powder, and ¼ teaspoon dried thyme to the rendered fat. Sauté for 4-5 minutes until the veggies are softened, but still crisp. Remove from the pan and set aside.
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- While the rice is cooking, in a large heavy saute pan, cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
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- Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
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- Mix the chicken stock and chopped tomatoes in a saucepan and place on the hob to keep warm over a low heat
RISOTTO & ITALIAN SAUSAGE, CARAMELIZED ONIONS, & BITTER ...
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- Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 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.
- 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.
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- Add the broth to a medium saucepan and bring to a simmer over medium heat. Cover and reduce the heat to low.
- In a large heavy saucepan or Dutch oven, melt the butter over medium heat. Add the sausage and saute, breaking it up with a wooden spoon as it cooks, until golden brown and cooked through, about 5 minutes. Add the onion, pepper and mushrooms, and saute until tender, stirring occasionally and 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.
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- Add in yellow onion and saute for 4 minutes, stirring frequently. Add in zucchini, bell pepper and garlic and saute 2 minutes longer.
- Push veggies to one side then add sausage to the empty side and cook for about 3 minutes, or until it's starting to brown.
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- Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside.
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- Turn a 6- to 7-quart slow cooker to high. In a saucepan, bring the broth to a simmer. In a skillet, cook the sausage with the water over moderately high heat, breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker.
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