Risotto
Lightly coat a skillet with cooking spray and heat to medium. Crumble the sausage into the skillet, discarding the casing. Stir frequently, breaking up an large pieces, until cooked through. Remove to a bowl and set aside.
Wipe out skillet with a paper towel and reduce heat to low. Add 1 tablespoon of the oil and 1 tablespoon of the butter. When the butter is melted, add the onions and toss well to coat. Season with salt and pepper to taste and cook, stirring occasionally until very soft and sweet, about 15 to 20 minutes. If onions start to brown too quickly, check that the heat is low enough and add a bit of water to moisten skillet. Add onions to the bowl with the sausage.
Meanwhile, in a large stock pot, heat the stock and add the dried mushrooms and herbs. Keep simmering throughout preparation of the dish.
Next, over medium heat in a large, non-stick or cast iron skillet, heat the olive oil (can add butter as well if you want). Add shallots and garlic. Stir to coat for 1-2 minutes.
Add Arborio rice. Stir to coat rice really well, but do not brown. (The purpose in coating the rice with olive oil is to help control the absorption of the cooking stock) If the onions seem to have used up most of the oil, add more. The Arborio HAS to be coated).
Once coated, add 1 cup red wine and balsamic vinegar, and allow most of it to be absorbed. After it is all absorbed add, 1 more cup of wine.
When all of the liquid has been absorbed, turn heat to low and add a ladle of mushroom broth to the risotto every few minutes, stirring occationally and cooking until absorbed. It's okay if you get some or all of the basil from the simmering stock in the dish, but since the thyme is on its sprig, don't let this get into the risotto itself, just the flavor.
Remove the mushrooms from both and chop. Add to the risotto. When the risotto is 1 or 2 minutes from being finished, add the arugula and stir until just wilted.
Stir in about 3 Tablespoons of butter along with romano cheese.
Add the reserved sausage and onions; stir until just heated through. Remove risotto from heat and serve with shaved Pecorino Romano cheese and lemon wedges.
Garnish your red wine risotto with fresh Italian Parsley and parmigiano-reggianno.
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Serving Size: 1 recipe (2829g) | ||
Recipe Makes: 1 | ||
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Calories: 3984 | ||
Calories from Fat: 1613 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 179.3g | 239 % | |
Saturated Fat 97.4g | 487 % | |
Monounsaturated Fat 52.6g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 644.8mg | 198 % | |
Sodium 10634mg | 367 % | |
Potassium 3301.9mg | 87 % | |
Total Carbohydrate 293.2g | 86 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 279.4g | ||
Protein 171.8g | 245 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3984
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