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Cooking & Baking
Related: About this forumRisotto with Italian sausages and roasted peppers
http://cookingwiththemark.blogspot.comIngredients
2 Italian sausages
1/2 fennel bulb, finely chopped
1/2 small onion, chopped
1 red pepper and 1 yellow pepper, roasted and chopped
1 c Arborio rice
2 1/2 cups chicken stock diluted with 2 1/2 c water
1/2 c dry white wine or dry vermouth
3/4 c grated Parmesan or Romano cheese
Directions
Blacken peppers on the grill or broil in the over. Keep an eye on them and turn to blacken on all sides. Remove and place in a paper bag and seal. After about 10 minutes, peal and deseed the peppers and chop. Set aside. Cook sausages and chop into bite-size pieces. Then, it a medium pot, melt a pat of butter and cook onions and fennel until soft. Add rice and cook five minutes or so. Add wine and when cooked off, proceed adding hot broth, one ladle at a time. When risotto is done (about 25 minutes), add sausages, chopped peppers and cheese. Mix thoroughly and serve.
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Risotto with Italian sausages and roasted peppers (Original Post)
bif
Feb 2013
OP
Stinky The Clown
(67,817 posts)1. Once you master making risotto, there are endless possibilities
That's a good one.
One that we love is with clams.
Use clam juice and white wine (both to taste) for the liquid.
Onion and garlic for the aromatics.
Rough chopped parsley, oregano and basil for the herbs.
Canned or raw clams. Add them late in the cooking so they don't turn to rubber.
It is against the Italian sensibilities to put cheese on most fish dishes. This is definitely one of those.
cbayer
(146,218 posts)2. I love risotto with just about anything in it, but it's work to get it right, imo.
The important part is the stirring after each ladle of broth until it is almost completely gone.
Enjoy!
theKed
(1,235 posts)3. Risotto is goddamn magical
Its such a wonderful palette for any number of flavours. If you want to splurge get some chevre (goats milk cheese) to use in place of the parmesan. It melts so smooth and creamy.
bif
(22,733 posts)4. That sounds great.
I'll have to remember to try that next time I make it.