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Sausage, Pepper and Fennel Risotto; and Italian waiters — 17 Comments

  1. This dish is like the porridge/congee we have in Asia…just that we don’t add in sausages most of the times. We use shredded chicken or pork balls instead. Hey, pork balls are sausages(in nature) just that they are round 😀
    Nice homey meal. So comforting.

  2. I’m with you — risotto is easy. I also cook it more slowly, with less constant stirring. I’ve never been much for high-maintenance food! Turns out risotto is not nearly as fussy as its reputation would have you believe. It is often overcooked and overly dry, but when made properly, it is heaven.

  3. tigerfish, I’m always amazed at the similarities in rice and pasta cooking – East and West! Yes, very homey and warming.
    Lydia, Great minds think alike! If everyone could taste ours they would be converted: easy, creamy, good!

  4. I probably stir more frequently than you do (I really took that stirring thing to heart, I guess) but my risotto always takes about 25 to 30 minutes. On a work night I think it makes a wonderful one-dish meal along with salad and I don’t find the stirring arduous at all; it’s sort of pleasantly mindless which is just what I want at that point in the day.
    Your version looks delicious and just the thing for a fall night.

  5. Awww, Peter, are you implying I didn’t use enough sausage??? Welcome back!
    Thank you, Casey, As I said before…great minds….
    Julie, there is something to be said for mindless tasks…. I adopted my method because I always need an extra pair of hands or two….. I need to slow down! I agreem it’s is perfect for a busy, fall night.

  6. I never knew that about waiters in Mediterranean countries, how interesting! I actually agree with everything that you said, except that I don’t usually add butter or cream at the end, but I do shave some good, pungent hard cheese (for non-seafood risottos) just before serving.

  7. Ok! I’m convinced! Lead me to the risotto! 🙂 I have only made it once in my life but you have me motivated to whip it up more often 🙂

  8. I have never been steered wrong by taking an Italian waiter’s advice either!
    I make risotto basically the same way and your point is an important one – it is not a copmlicated dish but an extremely versatile and easy dish. Good post! (Oh, and I agree about the fritattas as well.)

  9. I love risotto and your photo is making me very hungry. I also think it’s not hard to prepare. I remember the first time I made it, I expected something so difficult–and it wasn’t. Your tips were great. And I loved the story about the waiter. :):)

  10. Hey – I’m glad you were inspired to make it! I froze the last of the leftover sausage and plan to make it again soon, especially with the chilly weather we’ve been having… Your pic is lovely – I discovered how tricky it is to get a good photo of risotto…

  11. Katie, my joke was in reference to the waiter who wouldn’t serve your son a small meal…throw more sausauge in there girl!

  12. Nora, I’m bad… I even put the cheese in the seafood risottos…. What can I say, I like cheese!
    Joey, you’ll be glad you did – it’s easy!
    Jeni, Italian waiters always no what’s best…and are much more vocal then the French waiters about it!
    Thanks, Sher, I don’t know why there was so much ‘mystery’ about risotto in the U.S. for so long..
    Jeanne, One cannot have it too often, and, yes, I believe fall has arrived!
    Peter, More meat coming right up!

  13. I had to laugh when you spoke about the waiters in Italy. When I was there we had a similar experience. We were obviously taking too long to decide what to order so the waiter just said something to the effect of ‘leave it to me’….so we did and it was the best meal we ever had in Italy. And hey, thanks for visiting my blog.

  14. Now that I’ve made my first risotto, I’ve just got to make this one. It sounds wonderful and is one I know Mr CC would enjoy. I’ll also use your instructions: lower heat and cook a bit longer. Thanks for those tips.
    And thanks for the link, Katie. I appreciate it.