Risotto With Sausage And Parsley Recipes

Steps:

• With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
• Pour the stock into a medium saucepan or pot, and bring to a low simmer.
• While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
• Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
• Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.

Steps:

• Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
• Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
• Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
• Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
• Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

Steps:

• In a medium saucepan, bring 4 cups lightly salted water to a boil. Add the asparagus and cook until soft, 5 to 7 minutes. With tongs, remove the asparagus and set aside to cool. Remove the saucepan from the heat and let the asparagus cooking water cool to warm.
• In a deep, 14-inch nonstick saute pan, heat 2 tablespoons of the olive oil over high heat. Cook the sausage, breaking it up with a wooden spoon, until browned but not yet crisp. Set aside in a bowl to cool.
• Pour the remaining 3 tablespoons olive oil into the pan, keep the heat high and use a wooden spoon to scrape up the bits of meat from the bottom. When the oil is hot, add the shallot, reduce the heat to medium-high and saute until softened. Add the rice to the pan and cook, stirring well, until the rice begins frying, 2 to 3 minutes. Pour in the wine, stir well and cook for 3 to 4 minutes to let it reduce slightly.
• Reduce the heat to medium low, add the cheese rind and slowly start adding the asparagus water in 4- to 6-ounce ladlefuls, stirring constantly and giving the rice time to absorb the liquid before adding another ladleful. Cook until the rice is nearly al dente, 12 to 15 minutes.
• Chop the asparagus into 1-inch pieces and add them to the rice along with the sausage meat and any juices that have collected in the bowl. Season the risotto with salt and pepper and continue cooking, adding asparagus water if necessary to keep the liquid level balanced, until the water is absorbed and the rice is al dente, about 2 minutes.
• Serve with a sprinkle of parsley, a dash of Parmesan and a drizzle of olive oil.

Steps:

• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
• In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

Steps:

• Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
• Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
• Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
• Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
• Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
• Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
• Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

Steps:

• Sauté sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.
• Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately.

Steps:

• In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.

Steps:

• If using fresh beans, shell them, put them in a pot with enough cold, unsalted water to cover by about two inches, bring the water to a gentle simmer, cover the pot, and cook at a slow, steady pace until tender, about 45 minutes to one hour. Let them steep in their liquid until ready to use. If using dried beans, soak them overnight or for at least six hours, drain, then boil them in a fresh change of water untl tender. Let them steep in their liquid until ready to use.
• Put the oil and chopped onion in a medium skillet, turn on the heat to medium, and cook the onions, stirring frequently until translucent but not coloured. Add the crumbled sausage and cook it, turning it over with a wooden spoon, until it becomes coloured a rich brown all over.
• Retrieve the cooked beans from their pot, using a colander spoon or another slotted spoon, and put them in the skillet. Add one or two tablespoons of water from the bean pot, and mash about half the beans, pressing them against the bottom of the skillet with the wooden spoon.
• Cook for about a minute, turning the contents of the pot over with the spoon from time to time. Pour the broth into a saucepan, bringing it to the boil and keeping it at a slow, sputtering simmer.
• Place the heavy-bottomed saucepan where you'll be making the risotto on the burner nearest to the broth, empty the contents of the skillet into it, and turn the heat under the risotto pot to medium high. Stir, and when the beans and sausages are sizzling hot, add the rice. Stir quickly and thoroughly to coat the rice well.
• Add one cup of simmering broth, and cook the rice, stirring it and periodically adding liquid. Finish cooking the rice, stirring always and adding broth when needed, until tender but firm to the bite, about 25 minutes.
• Take the pot off the heat and do the mantecare step, swirling in the butter and Parmesan, turning the risotto over four or five times. Add the chopped parsley, salt and ground pepper to taste, stir once or twice more; transfer to a warm platter and serve at once.
• What is mantecare? Mantecare is the final step of making risotto. The word is borrowed from the Spanish for butter, mantequilla. In Italian it means to work butter or cream into what you are cooking to give it a soft consistency. In making risotto you do this when the risotto is cooked but is still steaming in the pot. Add a tablespoon or so of butter and some freshly grated cheese, and swirl them in to combine. It is the final and best touch, giving the risotto its great consistency.

Steps:

• In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned.
• Drain.
• Add garlic, onion, zucchini, oregano, salt and pepper.
• Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened.
• Add rice.
• Mix well.
• Add 3 cups (750 ml) chicken stock.
• Bring to a boil.
• Reduce heat to medium-low.
• Cover, cook for 15 minutes, stirring once.
• Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy.
• Add tomato, Parmesan cheese and parsley.
• Stir.
• Serve immediately.

Steps:

• Saute sausage, onion, and garlic in the pot over medium high heat until onion is tender, breaking meat up with a spoon.
• Add rice and stir for 1 minute.
• Add 4 C of broth, reduce heat to medium low and simmer until broth is absorbed, stirring frequently.
• Continue to simmer until rice is just tender, adding more broth, 1/4 C at a time, stirring frequently, about 10 min longer.
• Mix in 1/4 C of cheese and 1/4 C of parsley and season with salt and pepper.
• Transfer to a large serving bowl, top with remaining parsley and pass remaining cheese at the table.

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

Steps:

• In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes.
• Drain off the fat.
• Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes.
• Add the rice, stirring to coat.
• Add 3 cups of the stock and bring to a boil.
• Reduce the heat to medium-low.
• Cover and simmer, stirring once, for 15 minutes.
• Add the remaining stock.
• Simmer, stirring often, until moist and creamy, 5 minutes.
• Stir in the tomato, parmesan and parsley.

Steps:

• Take the skin off the sausages, and pinch the meat into a non-stick frying pan. Fry meat until crusty and golden, then drain off the oil, and set the meat aside.
• Heat the olive oil and half the butter in a pan. Fry the onion gently until softened but not brown. Add the rice, and using a wooden spoon, toss well until the rice is coated in the buttery onions. Pour in red wine and bring to a boil, stirring.
• Add a ladle full of the hot stock to the rice. Stir carefully over medium heat until the stock has been absorbed. Continue to add the stock a ladle full at a time. This should take about 20 minutes.
• Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
• Turn off the heat and add the Parmesan, remaining butter, and salt and pepper to taste. Stir through. Cover and leave to rest for 3-4 minutes before serving.

Steps:

• Heat the oil in a heavy four-quart saucepan. Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork. Saute over medium heat until the sausage has separated into small pieces and starts to brown. Add the onion and cabbage. Gently saute, stirring, until they are translucent.
• Bring the stock to a simmer in another saucepan.
• Add the rice to the saucepan with the cabbage. Stir and cook for about a minute; then add the wine. When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed. After about 20 minutes the rice should be tender.
• Fold in the sun-dried tomatoes, and season to taste with salt and pepper. Stir in the parsley, and serve with grated pecorino on the side.