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Add a photo I'm very sorry for not having some kind of picture that represents this dish, But my wife (manager), the guy across the street (she calls him her boy friend???) and myself ate the whole thing last night.... In one setting. This stuff is so good, It will make you goofy if you eat too much at one time..... That's how good this dish is.
The dish is one from the book [Essentials of Classic Italian Cooking, by Marcella Hazen]. This is probably one of the best Italian Cookbooks I've ever seen. This Lady is great. Kinda like cooking with your Grandma, from the old country.
I did modify this recipe some... So if you have the book look on page 257 and you'll find the unaltered recipe.
But here is my take on it.
Ingredientes
- 5 Cups each Basic homemade meat broth, or 1 can of store bought beef Broth, (diluted with 4 cups water)
- 2 Tablespoons Onions finely chopped, (I used a half an Onion, but I have this thing for Onions)
- 2 Tablespoons butter. ( I used one glob,)
- 2 Tablespoons vegetable oil. (I followed this one)
- 3/4 lb mild, sweet pork sausage, cut into disks about 1/3" thick, (I used a beef sausage packaged from the supermarket... They had a sale on it!)
- 1/4 cup dry white wine ( I used somewhere around a 1/4 cup, or maybe a little more)
- 2 cups Arborio rice. (Hopefully I spelled that right.....)Black pepper freshly ground to taste, (it doesn't take a lot of pepper to kick this up.) So taste! taste! taste!
- 3 tablespoons of Pamigiano-Reggiano, Grated Cheese,
- Salt to taste
Direcciones
- This part you have to follow pretty close or your going to be calling out for Pizza!!!! Well ok, maybe not, but you do need to follow this pretty close for it come out.
- 1. Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the Risotto.
- 2. Put in the chopped onion, 1 tablespoon of the butter, and the vegetable oil in a broad, sturdy pot, and turn on the heat to medium high. Cook and stir the onion until it becomes translucent, then add the sliced sausage. Cook until the sausage is browned well on both sides, (This is where some of your flavor comes from). Then add the wine, stirring from time to time. (you can steal a sip during this time!) When the wine has bubbled away completely, add the rice, stirring quickly and thoroughly until the grains are well coated. That part is very important?
- 3. Add 1/2 cup of simmering broth, and cook the rice, (Now the hard part, take the phone off the hook, lock the kids in the bathroom, send the mate to the store or bar, and start stirring and stirring.) Scraping down the sides, and scrapping the bottom of the pot. You have to do this part otherwise your Risotto will burn, and you'll have a mess.
- 4. Finish cooking the rice until it is tender, BUT FIRM to the bite, with No more liquid remaining in the pot.
- 5. Off heat, add a few grindings of pepper, the remaining tablespoon or so of butter, and all the Cheese. Stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt, Transfer to a platter and serve promptly...
- But biggest thing about Risotto, is taste! taste! taste! And Don't let things disturb you while your cooking. and it will come out great.......
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