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Menu Plan for the week of Jan. 18, 2013: Day 3 Recipes

Sausage, Mushroom and Red Wine Risotto
Fresh Fruit

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

     I normally make risotto with white wine, but found a recipe for Chianti risotto that was excellent as a side dish.   The idea for this was born.

Sausage, Mushroom and Red Wine Risotto       Preparation and cooking time:  30 minutes
    This has a heartier flavor than typical risotto, made with red wine and beef stock. It stands up well to the sausages and mushrooms. 

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) red wine
2 cups (16oz, 480ml) beef broth
1/2 medium onion
1 tbs olive oil
1/2 cup Parmesan cheese - freshly grated  (about 2oz, 60gr)
Condimenti:
6oz (175gr) sausages, any flavor
4oz (125gr) mushrooms
1/2 onion
2 cloves garlic
1 medium carrot
2 tsp oregano

Heat beef broth and keep hot over low heat. 
Finely chop onion.  In medium saucepan heat oil over medium heat.  Add onion and sauté until transparent.  Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.  Add red wine and stir. 
Start condimenti.
When wine is almost absorbed add a 1/3 cup of broth, stir.   When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed. 
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. 
Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff. 

Note:  I normally use all or almost all of the broth.

Condimenti: Cut the sausages into 1" (3cm) pieces.  Chop the onion.   Trim and thickly slice mushrooms.  Roughly chop the carrot.  Mince garlic.
Sauté sausages in nonstick skillet over medium heat until browned and cooked through.  Remove.  Add onion, carrot and sauté 5 minutes.  Add garlic, mushrooms and sauté until mushrooms are nicely browned.  Turn heat to low, return sausages to skillet, stir in oregano, cover and keep warm until needed.

Fresh Fruit

Your choice

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium bowl, ladle, 2 medium saucepans, medium skillet with lid Heat beef broth Chop onion Trim, slice mushrooms Chop carrot Start to sauté onion in butter for risotto Add rice to onions, sauté, stirring to coat rice Add red wine to rice, stir Sauté sausages Add 1/3 cup broth to risotto, stir Stir risotto Remove sausages

Sauté onion, carrot Add 1/3 cup broth to risotto, stir Stir risotto Add garlic, mushrooms, to skillet, sauté Add 1/3 cup broth to risotto, stir Grate Parmesan Stir risotto Return sausage to skillet, add oregano Reduce heat, cover Keep adding broth to rice and stirring Before last bit of broth: Taste rice - if needed add stock 1/6 cup at a time Keep stirring risotto When done add condimenti, cheese Stir well, pour into serving bowl Serve and eat

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By Katie Zeller

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