Risotto with Italian sausages and roasted peppers

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
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.

[Stinky The Clown]

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]

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]

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]

4. That sounds great.

I'll have to remember to try that next time I make it.

[HarryM]

6. Personally, my cheese of choice

Is Pecorino Romano or Pecarino Sardo.
Hard sheep milk cheeses from two regions of Italy. Sardo is sweeter and richer than Romano.
Sometimes I combine Parmigiano Reggiano with Pecarino Romano.
And don't accept substitutes or that stuff that comes in jars. Grate your own.

[HarryM]

5. Better than Arborio

Is Carnaroli, or Vialone Nano rice for risotto.
Carnaroli is very good
Vialone is the best, but expensive and difficult to get.