Receta zucchini and sausage risotto
magical autumnal views from our windows
I am sure there must be an ancient proverb saying: whenever you add a good sausage to your food, it will be delicious. I do apply it with restrain so that I can fit through the doors, but it works every time.
Of course, you will say. You are in Umbria, you worship sausages.
Yes, but there are rules. I don’t buy mass-produced sausages. They are made with inordinate amounts of fat and up to 60% of their weight is water. If you cook those sausages in a pan they will release a puddle of heart-clogging greasy liquid.
I buy sausages from my fabulous butcher Guglielmo whose father actually raises a small number of pigs with proper feed. The sizzling sausages release that mouth-watering BBQ-like aroma wich attracts Google (our dog) from 100 mt away. They have just enough fat to cover the morsels in a thin gleaming coating. A small amount goes a long way and does not deposit so heavily on the hips .
Recipe
300 gr (3/4 lb) fresh sausage. Umbrian sausage is seasoned with garlic and black pepper.
- 1 teaspoon fennel seeds
- 3 zucchini, diced
- 1 garlic clove
- 1 lt / 5 cups low-salt chicken or vegetable broth
- 1 tablespoon butter
- 2 small onions, diced
- 2 cups arborio, vialone nano or carnaroli rice
- 1/2 cup dry white wine
- 4 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
Saute zucchini in 1 tablespoon olive oil until they just start to become golden. Make sure to use a relatively large pan so the zucchini will cook quickly and don’t boil in their own moisture. Add a pinch of salt, one finely minced clove of garlic and a few torn basil leaves, stir quickly and as soon as it is fragrant transfer into a bowl.
Add one additional tablespoon of olive oil to the same pan, one diced onion, 1 teaspoon fennel seeds and the sausage meat torn in small pieces. Sauté over medium-high heat until cooked through, breaking up the sausage pieces with fork, about 10 minutes. Deglaze with 1/4 cup white wine. Switch off heat and keep covered until ready to serve.
For the risotto, in a large pan, sauté the second onion in 1 tbsp butter and 1 tbsp olive oil until translucent, about 8 minutes.
Add rice and stir 1 minute. Increase heat, add the rest of the wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often, about 4 minutes. After this initial stage you can continue to cook , adding more broth by ladlefuls and allowing liquid to be absorbed before adding more, stirring only after you have added the liquid.
When the rice is tender season to taste. For extra creaminess finish with 1 additional tbsp cold diced butter stirring vigorously. Stir in the zucchini, the sausage, 2 tablespoons Parmesan and once last ladleful of broth. Cover and wait 5 min before serving. Serve, passing the remaining Parmesan separately.
a lovely meal for the first chilly evenings of fall