oh. my. goodness.
Tomato and Sausage Risotto from one of my personal favorite food blogs, The Smitten Kitchen, and decided to go for this. Oh man. let me tell ya. This recipe (I made a few adaptions) is the Bee's knees. The original recipe called for parmesan cheese. I used Pecorino Romano. Delicious!
Tomato and Sausage Risotto
adapted from Smitten Kitchen.
1 can (28 oz) diced tomatoes in juice (with added dried spices basil, oregano, garlic)
1 Tb olive oil
1/2-3/4 lb italian spicy sausage
1 sm. onion, chopped
2 garlic cloves, minced
Salt and Pepper
1 cup Arborio rice
1/2 cup dry white wine, or chicken broth for a substitution
1/2 cup Pecorino Romano cheese, grated (plus a little more to go on top of the dish)
2 Tb butter
Basil, freshly chopped
Combine tomatoes with 3 cups of water in a small sauce pan and heat on low to keep warm. In another sauce pan, heat oil over medium heat. Add the sausage, onion and garlic, season with salt and pepper, and cook until sausage is browned, and onions are translucent (about 5 minutes). Add rice to sausage mixture and cook about a minute or so. Add wine/broth and stir until absorbed (5 minutes maybe?) Add about 2 cups of the tomato mixture to the rice. Stir for a long time, constantly, until absorbed. Continue to add the rest of the tomato liquid, 1 cup at a time, until absorbed. (this process takes around an hour). Once all liquid is absorbed and rice is creamy with an "al dente" bite, remove from heat and add cheese and butter and stir until mixed well. Top with basil and grated cheese.
Jeremy's Garlic Bread
Italian bread, thickly sliced
4 cloves garlic, minced
1/2 stick butter, melted
Rub garlic pieces and butter on each slice of bread. Drizzle with olive oil. top with oregano and mozzarella cheese. Put under the broiler for a few minutes, until just browned.