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recipe:sausage and mushroom risotto [February 10, 2012]
Dave Leach created
recipe:sausage and mushroom risotto [February 10, 2012] (current)
Dave Leach [Sausage and mushroom risotto]
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 //If you want to make this recipe with brown rather than white rice, you'll need to partially cook the rice in order for it to come out properly tender. ​ You can use the recipe for [[recipe:​baked brown rice]], cutting the liquid and cooking time in half and also reducing the water in this recipe by the amount already used.// //If you want to make this recipe with brown rather than white rice, you'll need to partially cook the rice in order for it to come out properly tender. ​ You can use the recipe for [[recipe:​baked brown rice]], cutting the liquid and cooking time in half and also reducing the water in this recipe by the amount already used.//
  
-Preheat oven 375.  ​Add to an 8x8 baking dish+Add to a small saucepan over low heat
-  * **Brown rice** (150 cup, medium or short grain)+  * **Chicken broth** (300 cup, fat-free, low-sodium) 
 +  * **Water** (100 cup)
  
-Boil+Add to a dutch oven over medium-high heat
-  * **Water** (250 cup+  * **Olive oil** (100 Tbsp, extra virgin
-  * **Butter** (100 Tbsp, unsalted+  * **Salt** (12 tsp
-  * **Salt** (100 tspkosher)+  * **Mushrooms** (800 ozsliced)
  
-Pour mixture over ricestir to combine.  ​Cover tightly with aluminum foil, bake one hour.+Cookstirring occasionally,​ until browned, about eight minutes.  ​Remove from heat and set aside Add to dutch oven: 
 +  * **Sausage** (500 oz, sweet Italian, casings removed)
  
-//Recipe adapted from [[http://​www.foodnetwork.com/​food/​recipes/recipe/0,​1977,​FOOD_9936_30663,​00.html|Food Network]]//+Cook, stirring to crumble, until browned, about three minutes. ​ Add: 
 +  * **Shallots** (50 cup, chopped) 
 +  * **Garlic** (three cloves, minced) 
 + 
 +Cook, stirring constantly, one minute. ​ Reduce heat to medium. ​ Add: 
 +  * Rice 
 + 
 +Cook, stirring constantly, one minute. ​ Add: 
 +  * **White wine** (33 cup, dry) 
 + 
 +Cook, scraping pan to loosen browned bits, until liquid is nearly absorbed. ​ Add: 
 +  * Chicken broth (100 cup) 
 + 
 +Cook, stirring constantly, until liquid is nearly absored, about two minutes. ​ Add: 
 +  * Chicken broth (50 cup) 
 + 
 +Cook, stirring constantly, until liquid is nearly absorbed. ​ Repeat the previous step until entirety of chicken broth is added. ​ Remove dutch oven from heat and add: 
 +  * Mushrooms 
 +  * **Spinach** (600 oz, baby) 
 + 
 +Stir until spinach wilts. ​ Top with 
 +  * **Romano** (100 oz / 25 cup, fresh, shaved) 
 + 
 +//Recipe adapted from [[http://​www.myrecipes.com/​recipe/​sausage-spinach-risotto-50400000118625/​|Cooking Light]], January 2012//

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recipe/sausage and mushroom risotto.txt · Last modified: February 10, 2012 by Dave Leach

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