Around the Table - 10.24.2020

Mushroom & Sausage Risotto

Like so many of us in pandemic times, Susan and I have been working from home - and Ian has been stuck at home with us - since March. While this has had its complications and frustrations, it has also given us time to connect more, especially around the dinner table. Ian has developed into quite a cook, and we've been able to eat dinner together almost every night - something that was hit-or-miss when we were all living our "normal" pre-pandemic lives.

And being together at the table has also given us the opportunity to stop, reflect, be thankful for the blessings we still enjoy, and remember those who are not so fortunate. The simple act of saying grace has become a cherished moment, however brief, enabling us every day to re-center our lives in Christ. We hope you enjoy the attached recipe, and that you find time in your day to stop, reflect, and give thanks.

Pat Almonrode, Susan Gargiulo and Ian Ortiz have tried every risotto recipe under the sun. This is a family favorite.

Mushroom & Sausage Risotto

From: Risotto:  More than 100 Recipes for the Classic Rice Dish of Northern Italy
Judith Barrett and Norma Wasserman

 Ingredients
2 tablespoons unsalted butter
12 ounces white cultivated mushrooms, stems removed, sliced (about 3 cups)
½ cup light red wine
¼ cup grated Parmesan cheese
5 ½ cups chicken broth
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons finely minced onion
2 tablespoons minced carrot
3 ounces Italian sausage, casing removed (about 1 average-size sausage)
1 ½ cups of Arborio rice

 Step One:
Heat the butter in in a skillet over moderate heat.  When it begins to foam, add the mushrooms and continue cooking for 3 – 5 minutes, until they are soft. Add the red wine, turn the heat to high, and boil vigorously until the liquid is almost completely evaporated.  Turn off heat and set aside.

Step Two:
Bring the broth to a steady simmer in a saucepan on top of the stove.

Step Three:
Heat the butter and oil in a heavy pan on the stove over moderate heat.  Add the onion, carrot, and celery and sauté for 1 to 2 months, until the onion begins to soften, being careful not to brown it.  Add the sausage; using a fork, break up the meat while stirring, until it loses its pink color and beings to brown.

Step Four:
Add the rice to the pan; using a wooden spoon, stir for 1 minute, making sure all the grains are well coasted.  Being to add the simmering broth, ½ cut at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at the end.  Stir frequently to prevent sticking.

Step Five:
After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and the mushrooms and Parmesan cheese.  Stir vigorously to combine with the rise. Serve immediately (serves 4).