Menu Plan for Fall II: Week 7, Sunday


Weekly Menu

Shopping List

Daily Recipes:


Sausage, Pepper and Fennel Risotto

Cooking time: 45 minutes for menu          Cooking schedule: see below for instructions

     Risottos should be creamy, smooth, almost soup-like, never stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.  It's not necessary to stir constantly, but do stir often.  This is what makes it creamy.  Lots of butter and/or actual cream are totally unnecessary. I cook them a bit more slowly - 30 minutes, rather than 16 - that helps the creaminess, also.

Sausage, Pepper and Fennel Risotto

Total time: 30 minutes
    I used chicken sausages for this - but use any flavor you like, turkey, pork, spicy or not.

Sausage, Pepper and Fennel Risotto Ingredients:



Total time: 45 minutes
     These are the easiest 'bread' possible to make.  The only things to remember is not to whisk too thoroughly (it makes them tough, lumps are okay), and eat them hot from the oven slathered in butter.... how hard is that?

Popovers Ingredients:


Cooking Schedule: 45 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large bowl, whisk, muffin pan, ladle, 2 medium
saucepans, medium skillet with lid

Turn on oven 450F (230C)
Butter muffin pan if needed
Whisk eggs
Add flour, milk, nutmeg, salt, lightly whisk
Ladle into muffin pan, bake, set timer
Heat chicken stock
Chop onion
Clean, chop pepper
Clean, slice fennel
Sauté onion in butter for risotto
Add rice to onions, sauté, stirring to coat rice
Add white wine, stir
Stir risotto
Sauté pepper, onion, fennel

Add 1/3 cup stock to risotto, stir
When time, turn oven down for popovers
Stir risotto
Add garlic, sausages to fennel, cook
Add 1/3 cup stock to risotto, stir
Stir risotto
Mind the sausages
Add 1/3 cup stock to risotto, stir
Grate Parmesan
Stir risotto
Reduce heat under sausage/fennel
Keep adding stock and stirring
Before last bit of stock:
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
Remove popovers
Serve and eat

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