It turns out that traditional risotto-making techniques may not be necessary after all. We have discovered that you don’t need to continuously stir and simmer risotto to achieve a creamy and delicious result. During a trip to Milan, we learned a new method at Trattoria Masuelli San Marco that involves a dump-and-go style of cooking risotto. This method allows for a quicker and easier preparation, making it perfect for weeknight meals.
In this recipe from our book “Cook What You Have,” we utilize pantry staples to create a flavorful and satisfying dish. By adding half the liquid early and stirring intermittently, the Arborio rice releases its starch, resulting in a creamy consistency that is characteristic of a great risotto.
This particular version includes Italian sausage, which adds extra flavor from spices like fennel seed and black pepper. Whether you prefer sweet or hot sausage, be sure to remove it from the casing before cooking to break it into smaller bits.
To enhance the taste and texture, we add sun-dried tomatoes towards the end for a pop of color and tangy sweetness. The Parmesan cheese provides an umami element and a subtle nutty flavor to complement the dish.
For the full recipe, including ingredients and directions, you can visit here.
Start to finish: 40 minutes
Servings: 4
Ingredients:
- 1 quart low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces sweet OR hot Italian sausage, casing removed
- 1 small yellow onion, finely chopped
- Kosher salt and ground black pepper
- 1 cup Arborio rice
- ¼ cup drained oil-packed sun-dried tomatoes, chopped
- ⅓ cup finely chopped fresh flat-leaf parsley OR basil
- 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve
- In a medium saucepan over medium, bring the broth and 2 cups water, covered, to a simmer. Reduce to low to keep warm.
Directions:
- In a large saucepan over medium heat, heat 1 tablespoon of oil until shimmering. Add the sausage and cook, breaking it into small pieces, until no longer pink and starting to brown, 5 to 6 minutes. Transfer the sausage to a small bowl using a slotted spoon and set aside.
- In the same saucepan over medium heat, add the remaining 1 tablespoon of oil and heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Add 3 cups of the hot broth mixture and bring to a boil over medium-high heat. Reduce to medium and cook, stirring often and briskly, until most of the liquid is absorbed, 10 to 12 minutes. Adjust the heat as needed to maintain a vigorous simmer.
- Continue to cook, adding ¼ cup of broth at a time, until the rice is al dente and loose but not soupy, about 8 to 10 minutes. You may not need all of the broth. Stir in the sausage, accumulated juices, and sun-dried tomatoes. Cook, stirring occasionally, until heated through, about 1 minute.
- Remove from heat and stir in the parsley and Parmesan cheese. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan.
By following this recipe, you can enjoy a hearty and flavorful sausage and sun-dried tomato risotto without the need for excessive stirring. The simplicity of this method allows for a quicker and more convenient cooking experience, while still producing a delicious meal.
