Sunday, May 24, 2009
Everything but the Kitchen Sink: Recipe
Last night friends came over and we had steaks and chicken sausage. Today, we had it again for lunch so by the time dinner rolled around I could not serve it again (or at least not in its plain form!). So I chopped up the steak and the sausage and combined it with risotto and peas. It was very good and while the kids complained about having leftovers for lunch, they were perfectly content eating them at dinner. I guess it's all in the packaging!
Risotto with Beef, Sausage and Saffron
1 medium onion, finely chopped
3 Tbsp. butter
1 Tbsp. olive oil
2 Tbsp. Rosemary, chopped and divided
1 Tbsp. saffron threads
1 cup risotto rice
2 14.5 oz cans low salt chicken broth
1/2 cup dry white wine
1 1/2 cup chopped, cooked, steak and sausage (total 1 1/2 cup)
1/2 cup frozen petit peas, thawed by running hot water over them about 2 minutes
2/3 cup grated pecorino
In a large heavy pot, melt the butter and oil together until soft and foamy. Add the onion and 1 Tbsp. rosemary and saute about 10 minutes over medium heat, stirring often. Next add the rice and saute until it's all coated with the onion butter mixture.
In a small saucepan, add the broth and simmer over low heat. Place the saffron threads into a small cup and add 1/2 cup of the hot broth and mix about 1 minute. Next pour the saffron broth into the rice and stir well.
Add about 1 cup of the broth to the rice and saute over medium-low heat until all broth is absorbed. Stir often!! Repeat this process several times - each time ensuring the broth is fully absorbed before adding another ladle or cupful. This process will take about 35 minutes. At that point, add the wine and repeat - stirring constantly to avoid the rice sticking to the bottom of the pot.
As the rice is nearly done add in the remaining tablespoon of rosemary, the peas, and the meat and stir well. Turn off the heat and add in the cheese and stir well.