Say the words 'I make risotto' to anyone, and you'll be sure to receive a chorus oh Oh's & Ah's. Every single time, without fail, people are always so impressed you can make this fabulously easy (abet, time consuming) dish. This is not something to attempt if your short on time, or running a strict schedule, as absorption will vary slightly and you can't rush art (or rice, for that matter).
There are many different varieties of risotto, some sweet, some savory. This one, however, is a favourite in our house. I use hot spicy Italian sausage instead of mild, I like the heat it adds to the dish, but feel free to experiment with different meat, veggies and spices. The choices really are endless.
Happy stirring!
5 tablespoons olive oil
1/4 white onion, diced finely
1/2 teaspoon minced garlic
1 teaspoon mixed spices, I like an Italian blend for this recipe
fresh ground pepper
2 hot Italian sausages, sliced thin
1/2 tomato, diced
1/2 red pepper, diced
1/2 yellow or orange pepper, diced
1 cup Aborio rice
1/2 cup white wine, warmed in microwave for about 15 seconds before adding
3 cups chicken or turkey stock, warm
Add olive oil, sausage and onion to a large heavy fry pan or wok. Saute until onion is translucent, add garlic. Fry together, stirring to prevent burning, add spices. When the sausage starts to brown, add diced tomato and peppers. Add rice. Stir continuously for about 10 mins, coating all the rice in the oil (add a tiny bit more if necessary). Add the white wine, remember to zap it in the microwave for about 15 seconds before adding it, stir until absorbed. Now add stock, about 1/2 at a time, when completely absorbed, add more. The rice will gradually thicken, getting creaming and sticky. Rice is done when al dente but not hard. This whole process can take between 45 mins and 1 hour, so don't try to rush it, just enjoy the process. And hey - you had to open a bottle of wine, might as well enjoy that while you wait!
Serve warm with garlic bread and grilled asparagus.
Makes 2 servings.
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