Colorful food makes us smile…. Use whatever you have. And remember: risotto is easy and you don’t have to stir constantly!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings 1x
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.
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.