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This week's dish : Sausage and Spinach Risotto.
Relatively cheap, easy to scale if you're having people over, tasty and filling.
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>>7727320
Ingredients
14g dried mushroom
6-8 cups water
2 table spoon butter
1 onion
2 italian sausage
1 1/2 cup arborio rice
1 block frozen spinash
Parmesan, to taste
* For the dried mushrooms the porcini tend to be cheapest at my grocery store, but use whatever you want, it really doesn't matter.
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>>7727322
Why dried instead of diced? And why frozen to fresh spinach? Any particular reason?
Also
>Water instead of stock
>Not starting with wine
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>>7727327
I'm guessing dried mushrooms to better control the amount of water?
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>>7727322
1. Pour the water in a pot and add the dried mushrooms. Bring to a simmer and allow to sit for 10-15 minutes.
>>7727327
>Why dried instead of diced?
See below.
>And why frozen to fresh spinach
price, convenience, also a block the size of what I use is probably equivalent to a good 4-5 cups spinach but it<s already wilted and easier to incorporate.
>Water instead of stock
That's what the mushrooms are for ;)
>Not starting with wine
Didn't have any. Didn't feel like going to the store to pick some up.
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>>7727334
2. After 10-15 minutes the mushrooms will have reconstituted and you'll have flavorful stock to use. Keep it warm but not boiling.
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>>7727339
3. In a different, larger pot, melt the butter. Dice the onions and stir into the butter. Cook for a few minutes until translucent.
>>7727332
To control the water and to have the stock to use as the liquid for the risotto. As I said porcini are cheapest, but a nice "wild" mix would be great for this.
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>>7727343
do non-dried mushrooms make a less flavourful stock? Or just take longer or something
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>>7727343
4. Remove the casing from the sage and add to the pot. Break any lumps as it cooks.
>>7727348
Would take forever to get the kind of flavor the dried ones give you and the texture would likely be shot.
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>>7727353
5. When the sausage is cooked, add the rice. Stir well to coat. If you have white wine (or vermouth) add about 1/2 cup here and stir until fully absorbed.
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>>7727348
Dried mushrooms have a concentrated flavor that is easier to get out of the mushroom. You can do the same thing by using broth/stock+fresh mushrooms, but you'll want to actually cook the liquid out of the mushrooms first, then start with the onion into the butter. Add your rice and stir it so it gets coated with any remaining butter. Let it cook for about a minute, then add enough liquid (white wine is a usual thing to start with) to cover the rice. When there is barely any more liquid left, add more stock/wine. Do this one more time while stirring every so often to ensure nothing gets fucked. After your second set of liquid is almost gone, add the spinach so you don't get too much liquid added. Top off with a bit of stock if needed.
Test the doneness of the rice. If it's basically there, add a bit of cheese, stir, take off heat. Let it rest for a minute and then you're good to go. Risotto is actually very easy to make, it's just something you can't leave unattended for longer periods.
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>>7727360
6. Start ladling in the stock, I add it a bit at the time, stirring a lot until absorbed, to coax the starch out of the rice.
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>>7727379
7. When the rice is just shy of done add the spinach.
>>7727367
Yup. I add the cheese at the very end is all.
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>>7727384
8. Grate in cheese (to taste). I don'y use all that much.
Taste and adjust seasoning.
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>>7727384
Looks pretty good.
I forgot to mention... it's a good idea to have a light hand on the cheese. Risotto is naturally pretty creamy due to the starch/texture, and adding too much makes the flavor much too sharp.
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>>7727389
9. Rest for a minute or so then serve.
Enjoy!
>>7727391
Yeah. I want to be able to taste the other ingredients. Parmesan can easily get overwhelming.
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>>7727399
10 (ish) : General notes :
You'll likely have too much stock, that's ok. Add the reconstituted mushrooms to the risotto at the end (like at step 7 or 8).
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Bump for OC.
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looks quite tasty, not sure if the sausage is needed, but this is definitely my favorite type of risotto, my dad makes it really well.
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>>7727899
The sausage makes for a more filling meal. Also adds a nice spicy element.
Thread posts: 20
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Thread images: 11