Risotto of Sweet Sausage and Broccoli Rabe

I got this recipe in a great magazine, a special Italian edition of Fine Cooking.  This was delicious but there is one thing that is way way off.  The claim is that this recipe serves 2 as a main course.  Absolutely not.  Not two Italians who like to eat, that's for sure! This filled two very small bowls and I gave half of mine up to give to Steve bc he was still hungry.  So I'd say it serves two as a first course but definitely not a main course.  Double this recipe if you want to get 2 nice servings.  Aside from that this was so good!  The flavor was amazing and I love that I got Steve to eat broccoli rabe, one of my favorite things (even if it was a little sneaky). 

Risotto of Sweet Sausage and Broccoli Rabe
The Best of Fine Cooking No. 36
Real Italian

Ingredients:

3 cups chicken broth
2 tbsp unsalted butter
1/2 cup arborio rice
1/4 lb. sweet italian sausage, skinned and crumbled
1 small garlic clove, chopped
1/2 cup dry white wine
kosher salt and freshly ground black pepper
pinch of cayenne
1/4 lb. broccoli raabe, boiled for 5 minutes, drained, squeezed dry and coarsly chopped
2 tbsp freshly grated parmigiano-reggiano

Directions:

In a small saucepan, bring the broth to a boil; lower the heat to a simmer.  In a large, heavy-gauge saucepan over medium-high heat, melt the butter.  Stir in the rice, toasdting just until it starts to sizzle and pop, about 1 minute.  It should not color.  Add the sausage and garlic.  Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute.  Pour in teh wine.  Stir occasionally, cooking until the liquid is almost gone, about 2 minutes.  Add just enough hot broth to cover the rice.  Lower the heat to maintain a vigorous simmer; stir occasionally.  When the likid is almost gone, add just enough hot broth to cover the rice, along with a pinch of salt and cayenne.  Check the risooto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost dissappeated.  After a couple of additions of broth add the brocccoli rabe.
Continue adding the broth and checking until the rice is just al dente, about 20 minutes from the first liquid addition.  Bite into a grain; you should see a small white pin-dot in the center.  Take the risotto off the heat and stir vigorously for a few seconds.  Fold in the Parmigiano, pepper to taste and a pinch of salt if needed.  Stir in a few tablespoons of broth to loosen the risotto, if you like.  Serve immediately.  

Risotto of Sweet Sausage and Broccoli Rabe

I got this recipe in a great magazine, a special Italian edition of Fine Cooking.  This was delicious but there is one thing that is way way off.  The claim is that this recipe serves 2 as a main course.  Absolutely not.  Not two Italians who like to eat, that's for sure! This filled two very small bowls and I gave half of mine up to give to Steve bc he was still hungry.  So I'd say it serves two as a first course but definitely not a main course.  Double this recipe if you want to get 2 nice servings.  Aside from that this was so good!  The flavor was amazing and I love that I got Steve to eat broccoli rabe, one of my favorite things (even if it was a little sneaky). 

Risotto of Sweet Sausage and Broccoli Rabe
The Best of Fine Cooking No. 36
Real Italian

Ingredients:

3 cups chicken broth
2 tbsp unsalted butter
1/2 cup arborio rice
1/4 lb. sweet italian sausage, skinned and crumbled
1 small garlic clove, chopped
1/2 cup dry white wine
kosher salt and freshly ground black pepper
pinch of cayenne
1/4 lb. broccoli raabe, boiled for 5 minutes, drained, squeezed dry and coarsly chopped
2 tbsp freshly grated parmigiano-reggiano

Directions:

In a small saucepan, bring the broth to a boil; lower the heat to a simmer.  In a large, heavy-gauge saucepan over medium-high heat, melt the butter.  Stir in the rice, toasdting just until it starts to sizzle and pop, about 1 minute.  It should not color.  Add the sausage and garlic.  Stir, breaking up the meat into small bits, until the sausage has lost its pink color, about 1 minute.  Pour in teh wine.  Stir occasionally, cooking until the liquid is almost gone, about 2 minutes.  Add just enough hot broth to cover the rice.  Lower the heat to maintain a vigorous simmer; stir occasionally.  When the likid is almost gone, add just enough hot broth to cover the rice, along with a pinch of salt and cayenne.  Check the risooto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost dissappeated.  After a couple of additions of broth add the brocccoli rabe.
Continue adding the broth and checking until the rice is just al dente, about 20 minutes from the first liquid addition.  Bite into a grain; you should see a small white pin-dot in the center.  Take the risotto off the heat and stir vigorously for a few seconds.  Fold in the Parmigiano, pepper to taste and a pinch of salt if needed.  Stir in a few tablespoons of broth to loosen the risotto, if you like.  Serve immediately.  

Wild Mushrooms and Gorgonzola Risotto

I never knew that I liked Gorgonzola.  That's probably because I am not a fan of blue cheese but Gorgonzola dolce is much milder than any blue cheese I have tasted.  It tastes wonderful in pasta and risotto.  This is a recipe that you must try! I have held off on posting this recipe because both times I made it I was too rushed and never took a really nice single serving photo to share with you.  So, the best photo I have is of the risotto in the pot.  It doesn't do it justice but I trust that you all can tell that this is a great recipe and will try it anyway.  Hey, if you do, will you send me your finished photo?  I'd love it if you posted it to my facebook page!

I can't seem to find dried porcinis but I do have a HUGE container of dried mixed mushrooms from costco.  That's what I used and will be using since it will probably last a whole year.  I also added some fresh diced cremini mushrooms and fresh wild mushrooms another time for their texture.  If you decide to add some to yours you can do that after you saute the onions.  Make sure you don't disturb them too much. Whenever you cook mushrooms you want a deep golden color.  They will have a deeper flavor and better texture. 

Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy Giada De Laurentiis, 2008


Serves: 4 to 6

Ingredients:

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.


 For a printable version of this recipe, click here. 

Wild Mushrooms and Gorgonzola Risotto

I never knew that I liked Gorgonzola.  That's probably because I am not a fan of blue cheese but Gorgonzola dolce is much milder than any blue cheese I have tasted.  It tastes wonderful in pasta and risotto.  This is a recipe that you must try! I have held off on posting this recipe because both times I made it I was too rushed and never took a really nice single serving photo to share with you.  So, the best photo I have is of the risotto in the pot.  It doesn't do it justice but I trust that you all can tell that this is a great recipe and will try it anyway.  Hey, if you do, will you send me your finished photo?  I'd love it if you posted it to my facebook page!

I can't seem to find dried porcinis but I do have a HUGE container of dried mixed mushrooms from costco.  That's what I used and will be using since it will probably last a whole year.  I also added some fresh diced cremini mushrooms and fresh wild mushrooms another time for their texture.  If you decide to add some to yours you can do that after you saute the onions.  Make sure you don't disturb them too much. Whenever you cook mushrooms you want a deep golden color.  They will have a deeper flavor and better texture. 

Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy Giada De Laurentiis, 2008


Serves: 4 to 6

Ingredients:

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.


 For a printable version of this recipe, click here. 

Fontina Risotto Cakes

This is the second year that I've made Fontina Risotto Cakes for Christmas Eve and everyone loves them. I think this will definitely make it on the menu every year. I found this recipe at Epicurious but I believe the recipe originates from Bon Appetit Magazine. The recipe is almost perfect and I got about 14 little cakes. The only thing that you should know is that it takes a little more time to make the risotto than the recipe says. So you will need a little more chicken broth or stock. I used the stock in the box and used the whole thing. I'm pretty sure that there are 3 cups in there. This is a great appetizer and is excellent for a potluck. I fried them in the morning and reheated them in the oven at my sister's house. They were still crispy and not the least bit soggy. To save time I made the risotto and formed the cakes the night before.

Fontina risotto cakes with fresh chives

Bon Appétit | December 2004

Makes 10 servings

3 cups (about) low-salt chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh chives
1 large egg yolk
2 large eggs
Canola oil (for frying)
Additional grated Parmesan cheese
Fresh chives

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto.

Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 250°F.

Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat.

Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
Serve risotto cakes sprinkled with cheese and garnished with chives.

Test-kitchen tip: These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.

Fontina Risotto Cakes

This is the second year that I've made Fontina Risotto Cakes for Christmas Eve and everyone loves them. I think this will definitely make it on the menu every year. I found this recipe at Epicurious but I believe the recipe originates from Bon Appetit Magazine. The recipe is almost perfect and I got about 14 little cakes. The only thing that you should know is that it takes a little more time to make the risotto than the recipe says. So you will need a little more chicken broth or stock. I used the stock in the box and used the whole thing. I'm pretty sure that there are 3 cups in there. This is a great appetizer and is excellent for a potluck. I fried them in the morning and reheated them in the oven at my sister's house. They were still crispy and not the least bit soggy. To save time I made the risotto and formed the cakes the night before.

Fontina risotto cakes with fresh chives

Bon Appétit | December 2004

Makes 10 servings

3 cups (about) low-salt chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh chives
1 large egg yolk
2 large eggs
Canola oil (for frying)
Additional grated Parmesan cheese
Fresh chives

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto.

Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 250°F.

Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat.

Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
Serve risotto cakes sprinkled with cheese and garnished with chives.

Test-kitchen tip: These cakes owe their delicate, crisp coating to panko, which have a coarser, lighter texture than regular dried breadcrumbs.