Risotto is a full meal in a bowl with grain, protein and vegetables. And so versatile that you can unleash your kitchen creativity and pick from pretty much any protein and vegetable to shine along with the risotto. Risotto is not a complicated dish to master, it just takes some patience since it needs to be stirred constantly for 25 minutes. Try a traditional risotto with mushrooms and sausage, or for a fun twist try a vegetable quinotto, using quinoa in place of the arborio rice. Risi e Bisi, an Italian comfort food, can be a main or hearty side dish to go along with a meat entree. This recipe is a fluffier version of the traditional soupy Venetian-style dish and made with an aromatic basmati rice.
Mushroom & Sausage Risotto
MUSHROOM & SAUSAGE RISOTTO
Serves 2
2 Tbsp butter
8 oz crimini mushrooms, sliced
1 shallot, diced
4 1/2 cups low sodium chicken broth
6 oz Italian sausage links, cooked through and cut on bias
1 Tbsp olive oil
1 Tbsp butter
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tsp each dried oregano and parsley
1/2 cup grated Parmesan, plus more for topping
1/4 cup grated asiago cheese, plus more for topping
a few sprIgs of fresh basil, chopped, for garnish
1. Melt 2 Tbsp butter over medium-high heat in a large, heavy sauce pan. Saute mushrooms and shallot until mushrooms are browned, 5 minutes. Sprinkle with a small amount of salt and pepper. Remove from pan and set aside.
2. In another sauce pan, heat chicken broth to a simmer, keep warm.
3. In the large sauce pan, heat 1 Tbsp olive oil and butter over medium heat until shimmering. Add garlic and rice together and stir to coat rice with oil mixture 2 minutes.
4. Add wine and stir until liquid is absorbed. Add broth, 1/2 cup at a time until liquid is absorbed each time. Adjust heat if necessary so the rice and broth boil gently. Continue cooking and stirring, adding the broth in increments for 25 minutes until rice is tender and the liquid makes a thickened sauce. Add more liquid if necessary so the rice isn't dry at the end of the cooking time.
5. Stir in dried oregano, parsley, cheeses and sausage. Divide mixture into serving bowls and top with mushroom mixture, more grated cheese and chopped fresh basil.
Vegetable Quinotto
VEGETABLE QUINOTTO
Serves 4
1 Tbsp olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 cup quinoa, rinsed
2 cups low sodium chicken broth
1/2 cup grated Parmesan
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp pesto
1 cup heirloom cherry tomatoes, halved
2 cups chopped arugula
2 tsp fresh lemon juice
zest of 1 lemon, divided
salt & pepper to taste
1 Tbsp toasted pine nuts
2 Tbsp chopped fresh basil
1. In large saucepan, heat olive oil over medium heat. Add onion and saute until softened, 4 minutes. Add garlic and saute 1 minute.
2. Add broth and bring to a boil. Stir in quinoa, reduce heat to low and simmer until quinoa is tender, about 15 minutes. Stir in arugula, tomatoes and pesto. Simmer 2 minutes until heated through. Stir in Parmesan and season with salt and pepper. Top each serving with lemon zest, basil and toasted pine nuts.
Risi e Bisi
RISI E BISI
Serves 4
2 Tbsp olive oil
2 shallots, minced
3 garlic cloves, minced
1 cup basmati rice
2 cups chicken broth
1/4 tsp each salt and freshly ground black pepper
1 cup chopped ham
3/4 cup frozen green peas
2 Tbsp chopped fresh parsley
1/4 cup grated Parmesan
1. Heat olive oil in a large saute pan over low heat. Add shallots and garlic and cook about 3 minutes. Stir in rice until coated with oil. Add broth, salt and pepper. Bring to a boil over high heat. Cover and reduce heat to low, simmer 15 minutes.
2. Stir in ham, peas, parsley and Parmesan. Stir to combine and heat through, about 3-5 minutes.