I have often said that risotto is a great way to use leftovers.
It’s also a great way to use up the few odd vegetables left after holiday cooking.
I added some frozen spinach to this because we just don’t eat enough spinach this time of year. I didn’t add any butternut squash for the opposite reason.
The sausage I used was smoked, so it looks more like bologna than fresh sausage, although it was not cooked.
Rainbow Vegetable & Smoked Sausage Risotto
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
- 1/2 leek, trimmed, sliced (other half for the condimenti)
- 1 tbs butter
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 8oz (250gr) smoked sausages, sliced
- 1/2 leek, trimmed, sliced
- 1 carrot. quartered lengthwise, sliced
- 1 rib celery, sliced
- 1/2 red pepper, chopped
- 4oz (120gr) frozen spinach, thawed, squeezed dry
- 1 tbs parsley
- Heat chicken stock and keep hot over low heat.
- In medium saucepan heat butter over medium heat. Add leek and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir.
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Heat olive oil in medium skillet over medium.
- Add leek, carrot, celery, pepper, and sauté 5 – 7 minutes.
- Add sausage and sauté until they are cooked through, 6 – 8 minutes longer.
- Add spinach and stir to combine.
- Turn heat to low, cover and keep hot until needed.
I was honored today…. and it was a total surprise!
French Waterways, a company that does boat rentals and cruises on the rivers and canals of France, included me in their list of The Best French Food Blogs on the Web. Have a look – you might find something you like. While you’re there, have a look at their cruises and boat rentals. I have a list of the ones I like…. Maybe next spring.
At French class, before Christmas, we were asked about our New Year’s resolutions.
I said that I didn’t make any.
People were shocked.
Later that day I was going through my emails (I get rather a lot).
Several were addressed ‘Hi There’ even though my name was part of the email address. Why would I want to do business with someone who can’t be bothered to type my name?
The same people who thought my first name is ‘There’ were ‘reaching out to me’…. As In: I’m reaching out to you to see if you would be interested in my guest post’.
Why didn’t they just say: ‘Would you be interested in my guest post?’
Is it assumed that more words, even though unnecessary, frivolous and somewhat nonsensical, add merit to their question?
Of course, sometimes, necessary words are eliminated. The usage that irritates me the most is ‘passed’ for died. I understand ‘passed away’. That phrase tells me something and is more delicate than ‘died’. (My neighbor is rather fond of ‘popped his clogs’ which, while descriptive, is not delicate at all.)
When I just hear ‘passed’ I want to know what…. A test? A car? Gas? Out? Away?
It’s a verb…. it needs an object, or, at least, an adverb.
Perhaps my New Year’s resolution should be to become more tolerant of
irritating word usage.