Sausage Risotto with Broccoli and Mushrooms

I really like risotto.  In fact, it’s one of my favourite starchy sides.  So why has it been ages (over a year) since I last made it?  Hard to say.  It’s not like it’s hard to make risotto.

The Pie really likes sausages, and they’re cheap here, so we eat them often.  I am not such a huge fan.  On this particular night, I decided that if I had to slice through another meat-and-two-veg meal with slippery hot sausages as the main attraction I might throw something at my husband.  And I like him, so I wanted to avoid such a situation.

The basic principle of risotto making is the constant adding of more and more liquid, stirring as you go.  This brings out the naturally creamy nature of the arborio rice.  If you find a recipe that tells you to add cream to your risotto while it’s cooking, then the authors don’t know how to cook it right.  The creaminess comes by itself, and don’t let anybody tell you anything different.

The traditional method for making risotto involves adding one part white wine to the mix, then three parts water, gradually.  Today we are going to use straight chicken broth instead.

Squeeze the meat out of 3 hot Italian sausages and plop that in a pan.

Slice up about 8oz mushrooms of your choosing.  You can chuck those in the pan with the sausages.  I suppose if you wanted to do it right you would saute each of those things separately, but when do I ever follow the rules?

Dice 1 whole onion and put that in a saucepan with a dab of olive oil.  Set that to sautéing, stirring occasionally, until the onion pieces are translucent.

While that is cooking, sauté the mushrooms and sausage as well.  Break up the sausage with a spatula as it cooks, until you just have little sausage-y bits. 

Drain off any juices and fat and keep warm.  We also had about 2 cups frozen steamed broccoli hanging around, so I popped that in the pan as well to thaw.

Pour 1 cup arborio rice into the onions.

Add 1 cup hot chicken broth (low sodium) to the rice and onions and cook on high heat, stirring often, until the liquid is absorbed.

Add a further 3 cups hot chicken broth, one at a time, stirring in each one until fully absorbed.  The whole process should take about 20 minutes and leave you with a lovely creamy rice.

Season the risotto with salt and pepper.  Stir in about 2 tablespoons butter and 1/2 cup grated romano cheese.

Dump in your sausage/mushroom/broccoli mixture and stir well.

Serve hot, garnished with more grated romano.  Makes great leftovers.

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Roasted Garlic and Mushroom Soup

If you know me, you’ll know I don’t like soup.  Seriously.  Considering the number of soups I make I know it’s hard to believe, but it’s true. If I wanted to sip hot liquids I would rather have a cup of tea.  Blended soups, however, are a different story.  To me they’re like hot, savoury pudding.  Plus they look uber-fancy when in reality they’re not, which is a good way to easily impress your dinner guests.

I do like mushrooms, however, and I like garlic.  If you like mushrooms as well, perhaps you will enjoy this.

This one I made up, having never made soup with mushrooms before in my life.  But it turned out okay.  The Pie doesn’t like mushrooms all that much, so I don’t have any real objective feedback at the moment, but I will shunt some of this off to The Lady Downstairs (Kª) and see what she and Kº and Il Principe think.

Slice up about a pound or some other ridiculous amount of mushrooms.  Don’t worry about getting them too thin – after you sauté them you’ll be mushing them up anyway.

Visit Massive Mushroom Mountain!

Melt a bit of butter in a pan and add a drop of olive oil to keep the butter from burning.  Sauté up your mushrooms.  I did it in three batches, because if I’ve learned anything from watching Julie & Julia, it’s that butter is one of the greatest innovations known today, and that you don’t crowd the mushrooms.

Always cook butter with a bit of olive oil to prevent burning.

While you’re at it, why don’t you go ahead and sauté up a sliced onion?

In a pot, bring about 4 cups of stock to a boil.  I used chicken broth, but of course you can use vegetable stock as well.

Plop in your mushrooms, onion, and a couple heads’ worth of roasted garlic.  Splash in some red or white wine and leave to simmer for about half an hour.

Wine is optional, yet encouraged.

Remove from heat and allow to cool.  Using an immersion blender, food processor, or stand blender, blend your soup until you have a fine mushy mass.  I love my immersion blender.  My mother calls it the ‘brzzht’, because that’s the noise it makes.  She’s an artist.

Pour in whipped cream or coconut milk as desired and heat to serve.

Stir in the cream if desired.

Then you eat it!

Serve with stuff that goes with soup.

*** EDIT: Kª called it a ‘soup-tasm.’  I’m not sure I want to know. ***