Risotto a la saucisse italienne

Italian Sausage Risotto
a.k.a Beginners' Risotto / Manly Risotto

This was D's first attempt at risotto and I have the suspicion that it will not be the last. I took this recipe on Deb's blog - yes, I know, twice in a week, it's not very original but just take a look at her pictures and you'll understand the addiction. Plus, I love risotto and I will try my luck with any kind that I can afford. But as I said, just like on Smitten Kitchen, the person who blogs was not the one to cook this time. D is usually the meat specialist here and since he insisted on going out after work, I accepted at the condition that when we come back, he would be the one making our first ever risotto with meat - I had some more work to do. So we got home after trying 2 nice wines and whetting ourappetites with some slices of 15 months ham at Bar Jamon and D reluctantly took the recipe and got to work - he could not argue: for once, the recipe was in English!

"Risotto? I have never made risotto! Isn't it complicated?" Not really, no. Although he served it with some hesitation, he was quite proud once we tasted it: "Well, I don't have too much credit because it really is the recipe but... it's really good!!" And when I told him that it was originally a Martha Stewart recipe... you should have seen his proud look - especially since I always complain that Martha Stewart recipes are too complicated for me! (and he does admit being secretly in love with her - secretly?)

So here you go, you have D's approval for a tasty, manly risotto that is perfect for beginners, and you too will be able to say "It's from Martha!"!

14 oz diced tomatoes in juice
1/2 tablespoon olive oil
1/3 pound sweet or hot Italian sausage, casings removed
1/2 small onion, finely chopped
Coarse salt and ground pepper
1/2 cup Arborio rice
1/4 cup dry white wine or chicken broth
1/2 bunch flat-leaf spinach (5-7 ounces), washed well, tough stems removed, chopped (about 4 cups)
1/4 cup grated Parmesan cheese, plus more for serving (optional)
1 tablespoons butter

In a small saucepan, combine tomatoes with their juice and 1 1/2 cups water. Bring to a simmer and keep warm over low heat.

In a large pot, 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.

Serves 2

Alex's Restaurant on Smitten Kitchen
Tomato and Sausage Risotto on Martha Stewart's Everyday Food

Risotto au parmesan

Un repas tres riche, mais tellement bon! Servi avec une salade verte, c'est un classique du vendredi! Ce soir, ce sera notre grande finale des Fetes avant un retour a un quotidien un peu plus raisonnable - le mois de decembre nous a fait prendre du poids!!!!

Selon mes restes, je change souvent une partie du bouillon pour du vin blanc ou rouge, dependemment de ce qu'on a bu - et moins aime! - pendant la semaine. On peut y ajouter des noix grilles, des echalottes, du prosciutto, varier le liquide de cuisson, c'est selon vos restes et vos envies!

6 t. de bouillon de poulet
1+2 c. table de beurre non sale
huile d'olive
1 onion moyen finement hache
1 1/2 t. de riz vialone nano ou carnaroli (fait un meilleur risotto que l'arborio)

Dans une petite casserole, rechauffer le bouillon et le garder bien chaud pendant toute la cuisson.

Dans un grand chaudron, a feu moyen, faire fondre le beurre et une egale quantite d'huile d'olive et y blanchir les onions. Ajouter le riz et cuire 2 minutes en prenant bien soin de l'enrober de matiere grasse. Recouvrir le riz d'environ 2 tasses de liquide et brasser constamment. Proceder ainsi, 1 a 2 tasses de liquide a la fois, de facon a ce que le riz soit toujorus recouvert de liquide. la cle d'un bon risotto est de brasser constamment et de ne pas quitter le chaudron des yeux! Apres environ 18 minutes, vous devriez avoir utilise presque tout le liquide et le rix devrait etre tendre mais toujours al dente.

Retirez du feu et ajouter 2 cuilleres a table de beurre et 4 a 6 cuilleres a table de parmesan frais rape, au gout. Brasser vigoureusement pendant 3 a 4 minutes afin de donner au plat une belle onctuosite et servir aussitot.

Risotto à l'ail des bois du chef du resto oû j'ai fêté mes 26 ans

Si vous n'avez pas d'ail des bois, c'est sûrement aussi très bon avec des échalottes, des poireaux et/ou le classique ail et onions.

Pour le buillon de poulet, si vous utilisez les cubes chimiques, prenez assez de cube pour 3 tasses dilué dans 4 tasses d'eau, sinon ça ne goûte que ça et c'est aussi trop salé.

Donne 4 entrées ou 2 plats principaux.



5 tablespoons extra-virgin olive oil
4 ramps (ail des bois)
1 small shallot, finely chopped
Pinch of red-pepper flakes
1 cup riz à risotto (Conant, le chef, recommends Campanini brand)
1/2 cup dry white wine
4 cups chicken broth, simmering in separate pot on stove
1 tablespoon unsalted butter
2 tablespoons Parmigiano- Reggiano cheese, grated
Kosher salt to taste


Finely chop ramp greens and stalks, reserving greens for later.

In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.

Add shallot, ramp stalks, and pepper flakes, and stir until the shallot is translucent, about two minutes.

Add rice to pot and cook over medium heat for two minutes, stirring to coat rice with oil.

Pour in 1/4 cup of the wine and boil until almost absorbed; a little liquid should remain on top of the rice. Add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until half - 2/3 of the liquid is absorbed.

Add a tablespoon of olive oil, continuing to stir.

Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes. Ajouter le reste du vin vers la fin, afin de conserver le goût.

Remove from heat and let the risotto stand for about 30 seconds. Add a drizzle of olive oil, butter, and cheese; stir until well combined. Season with salt.