I can’t make risotto without thinking about Gordon Ramsay on old episodes of Hell’s Kitchen. The young chefs would always have to make a risotto and there would always be something wrong with their risotto that would send Gordon into a tizzy with a lot of swearing mixed in. To this day, I cannot figure out what they were doing wrong every.single.time – I’m sure there were many theatrics and possibly sabotage involved.
It always makes me smile when I make it because I’m so happy that I don’t have anyone judging my food. This is also why I will not enter into food competition shows, even though my kids encourage it incessantly. I love to cook, but not the pressure to cook.
Risotto isn’t hard, it just takes time. Before I started making risotto, it was super intimidating, but now it’s on our list for weeknight meals. Some of our favorites are butternut squash risotto and parmesan risotto. Honestly, I think it would be pretty hard to screw up a risotto.
This one is also one of our favorites. Sausage in risotto is so good to me. Maybe it’s a mix of the creaminess and the spice that pairs so well together, or it’s just the richness of the entire dish. Whatever it is, it makes me happy.
There isn’t a lot of technique involved in making risotto, but there are a few rules that need to be followed.
- Always start with a mix of butter and extra virgin olive oil
- Slowly add the liquid while stirring constantly
- Add all the extra flavor at the end – for this one, I added peas, sausage and parmesan, all at the end.
- Let it rest for a few minutes before eating
Sometimes, number 4 is the hardest to follow.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup arborio rice
- 2.5 cups low sodium chicken or vegetable stock
- 1/2 cup cooked turkey or pork sausage
- 1/2 cup frozen peas
- 1/2 cup freshly shredded parmesan cheese
- 1/2 teaspoon kosher salt
- Fresh cilantro
- Cook turkey or pork sausage and set aside
- In a medium skillet or saucepan, heat over medium high heat
- Add olive oil, butter and onions
- Stir until onions are translucent
- Pour in rice and stir
- Stir in stock, 1/4 cup at a time, until the rice absorbs all the water
- Continue to stir in stock until the rice starts to get creamy, about 25 minutes, stirring constantly
- When the rice has absorbed all the liquid, turn heat to low and stir in sausage, peas, and parmesan cheese
- Taste to see if you need to add salt, if you do, add up to 1/2 teaspoon kosher salt
- Garnish with fresh cilantro