Hot Ricey Goodness

I am making a winter risotto tonight. Fingers crossed, it might be the last one of the year. The sun has been shining, the flowers have been blooming, and the spiders are coming out, as per my last post. Bluck.

The main difference between a winter risotto versus any other seasonal risotto (in my mind) is the wine – I use red wine for winter.

I make risotto all the time and once you’ve mastered the basic recipe you can vary it as much as you like (even use white wine in the winter if you’re feeling a bit wild).

  • 1.5 litres stock (any kind)
  • 40g butter
  • 1 onion, chopped
  • 250g Italian sausages, skinned and crumbled (I have used all sorts of sausage – it depends on what else you are adding and what you are in the mood for)
  • 350g risotto rice (I use Arborio)
  • 175ml red wine
  • parmesan cheese, to taste

Put stock in a pot to boil, and reduce to a simmer. Meanwhile, melt 25g of butter in a saucepan. Add the onion and sausage, cook for about five minutes. Stir in the rice and stir until all of the rice is coated in butter. The idea here is to “toast” the rice. Add the wine and cook until it has evaporated.

Add the hot stock about one cup at a time, stirring until each addition has absorbed. This usually takes about 20 minutes. You may not need all of the stock, or you might need a  bit more. When rice is tender, stir in the parmesan and the remaining butter.  And, done!

Tonight I am making this with lamb sausage and I have added frozen peas to the (vegetable) stock. I often add a bag of chopped, fresh spinach when I add the butter and parmesan at the end. It makes it easier for me to pretend that I’ve had salad for dinner.

I also love to make this with chorizo sausage (if you can find it raw) and bulk up the stock with chopped tomatoes.

RisottoSorry for the incredi-crap photo. I took it on my laptop. I am simply too lazy to go off in search of my camera. Or, I simply can’t leave this delicious risotto unattended for even a moment.

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~ by Jenny-la on 18 August 2009.

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