Cold, snowy, rainy days bring out the urge to hunker down in the kitchen and make something warm and delicious. Something that takes time to prepare, real slow-cooking, without the slow cooker.
Risotto with Sausage, Marsala and Potatoes
(to serve four)
Risotto with Sausage, Marsala and Potatoes
(to serve four)
*Three links mild Italian sausage, out here in the mid-west Johnsonville is pretty authentic.
*2/3 c. Marsala wine
*1 med. onion sliced very thin.
Pierce the sausages in several places. Heat skillet (I use cast iron and don't add oil at this point) over medium heat add sausage and cook until browned on all sides, about 10 minutes. Add Marsala and about half the onions, reduce heat and cook covered until pan juices are reduced by half, about 25 minutes.
*5 c. vegetable broth (hot)
*2 tbs. butter or olive oil
* 1 bay leaf
*1 medium Yukon Gold potato sliced thinly
*1 1/3 Arborio rice
* 1 clove garlic
In sauce pan heat oil or butter, add onion and bay leaf, cook until onion softens, about 5 minutes. Add potato, cook 2 minutes longer. Stir in rice, cook, stirring frequently until rice is slightly toasted, 3-4 minutes. Add the chopped garlic. Now begin adding the vegetable broth 1/2 c. at a time, stirring until completely absorbed before adding the next 1/2 c. Do this until rice is tender, yet firm to the bite. (this should take about 20 minutes or so.) You may not need to use all of the broth.
Remove risotto from heat, remove and discard bay leaf. Season with salt and pepper, cover and let rest 5 minutes.
Meanwhile, reserving the pan juices, slice the sausages into thin slices. Top the risotto with sausage and the pan juices. I sauteed broccoli and served that along side.
This is an amazingly delicious meal, with deep and complex flavors.
Ended with a fresh banana cream pie, topped with Organic Valley whipped cream.
