Risotto With Corn Spicy Sausage And Wilted Arugula Recipes

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THE BEST RISOTTO



The Best Risotto image

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

Steps:

  • Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
  • Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
  • Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
  • Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
  • Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
  • Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
  • Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

RISOTTO WITH SAUSAGE AND PARSLEY



Risotto With Sausage and Parsley image

This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available - sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.

Provided by Sam Sifton

Categories     grains and rice, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 pounds sweet or hot Italian sausage
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
5 to 6 cups chicken stock, ideally homemade
1 to 2 tablespoons unsalted butter
1 large onion, peeled and diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup packed and roughly grated Parmesan, plus more for serving
1/2 of 1 lemon
1/2 cup finely chopped Italian parsley leaves

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
  • Pour the stock into a medium saucepan or pot, and bring to a low simmer.
  • While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
  • Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
  • Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 959 milligrams, Sugar 4 grams, TransFat 0 grams

ARUGULA RISOTTO



Arugula Risotto image

A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.

Provided by thespoonful

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 9

6 cups loosely packed arugula, or more to taste
3 tablespoons olive oil
2 cups Arborio rice
½ cup finely chopped yellow onion
½ cup white wine
6 cups vegetable broth
¼ cup grated Parmesan cheese
2 tablespoons butter
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Finely chop arugula and set aside.
  • Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
  • Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
  • Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g

DIRTY RISOTTO



Dirty Risotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves

Steps:

  • In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
  • In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

RISOTTO WITH CORN, SPICY SAUSAGE, AND WILTED ARUGULA



RISOTTO WITH CORN, SPICY SAUSAGE, AND WILTED ARUGULA image

Yield 4-6 servings

Number Of Ingredients 13

6 cups lower-salt chicken broth; more as needed
3 medium ears fresh corn, shucked and halved crosswise
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
3 packed cups trimmed arugula
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
1 medium leek (white and light-green parts only), finely diced (about 3/4 cup)
1/4 lb. hot Italian pork sausage, casings removed and broken into chunks
2 cups arborio or carnaroli rice
1/2 cup dry white wine (like Pinot Grigio)
1/2 cup freshly grated Pecorino Romano; more for serving
2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Steps:

  • Heat the chicken broth in a med saucepan over med-high heat until very hot. Add the corn and cook until the kernels are just tender, 3 to 4 min. Transfer the corn to a cutting board and reduce the heat to keep the broth hot but not simmering. Once the corn is cool enough to handle, slice the kernels off four of the pieces. Grate the kernels from the remaining two pieces using the large holes of a box grater. Discard the cobs. Heat the olive oil and garlic in a large, heavy saucepan or med Dutch oven over med-high heat until the garlic is fragrant, about 2 min. Add the arugula and toss with tongs until wilted, about 1 min. Season with a generous pinch of salt and pepper. Transfer the arugula to a cutting board, let it cool slightly, and then coarsely chop it. Wipe the pan clean. Melt the butter in the cleaned pan over med heat. Add the leek and pinch of salt and cook, stirring occasionally, until softened, about 2 min. Add the sausage, breaking it apart with a fork or spoon into crumbles, and cook until no longer pink, 2 to 3 min. Add the rice and stir until the grains are well coated with fat and the edges become translucent, 1 to 2 min. Pour in the wine and stir until it's absorbed, about 30 seconds. Stir in the grated corn. Finish above

RISOTTO WITH CORN, SPICY SAUSAGE, AND WILTED ARUGULA



RISOTTO WITH CORN, SPICY SAUSAGE, AND WILTED ARUGULA image

Yield 4 servings

Number Of Ingredients 13

6 cups lower-salt chicken broth; more as needed
3 medium ears fresh corn, shucked and halved crosswise
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
3 packed cups trimmed arugula
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
1 medium leek (white and light-green parts only), finely diced (about 3/4 cup)
1/4 lb. hot Italian pork sausage, casings removed and broken into chunks
2 cups arborio or carnaroli rice
1/2 cup dry white wine (like Pinot Grigio)
1/2 cup freshly grated Pecorino Romano; more for serving
2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Steps:

  • Heat the chicken broth in a medium saucepan over medium-high heat until very hot. Add the corn and cook until the kernels are just tender, 3 to 4 minutes. Transfer the corn to a cutting board and reduce the heat to keep the broth hot but not simmering. Once the corn is cool enough to handle, slice the kernels off four of the pieces. Grate the kernels from the remaining two pieces using the large holes of a box grater. Discard the cobs. Heat the olive oil and garlic in a large, heavy saucepan or medium Dutch oven over medium-high heat until the garlic is fragrant, about 2 minutes. Add the arugula and toss with tongs until wilted, about 1 minute. Season with a generous pinch of salt and pepper. Transfer the arugula to a cutting board, let it cool slightly, and then coarsely chop it. Wipe the pan clean. Melt the butter in the cleaned pan over medium heat. Add the leek and a generous pinch of salt and cook, stirring occasionally, until softened, about 2 minutes. Add the sausage, breaking it apart with a fork or spoon into crumbles, and cook until no longer pink, 2 to 3 minutes. Add the rice and stir until the grains are well coated with fat and the edges become translucent, 1 to 2 minutes. Pour in the wine and stir until it's absorbed, about 30 seconds. Stir in the grated corn.

SAUSAGE RISOTTO WITH SPRING GREENS



Sausage Risotto with Spring Greens image

Provided by Clifford A. Wright

Categories     Appetizer     Sauté     Father's Day     Dinner     Sausage     Spring     Mustard Greens     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 9

1 bunch dandelion greens, Swiss chard, or mustard greens (12 ounces), tough bottom stems removed, leaves cut into 3/4-inch pieces
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
1 large garlic clove, finely chopped
6 ounces mild Italian sausage (about 1 1/2 links), casings removed
2 cups arborio rice (13 to 14 ounces)
1 cup dry white wine
5 cups low-salt chicken broth
3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving

Steps:

  • Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.
  • Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes. Add sausage; sauté until brown, breaking up with spoon, about 3 minutes. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed. Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more. Mix in greens after 10 minutes. Cook until rice is tender and mixture is creamy, 25 minutes total. Mix in cheese and remaining 3 tablespoons butter. Season with salt and pepper.
  • Serve risotto, passing additional cheese.

SAUSAGE RISOTTO



Sausage Risotto image

When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.

Provided by thedailygourmet

Categories     Risotto

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, divided
1 (4 ounce) mild Italian sausage link, casing removed
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese
3 sprigs fresh thyme, or to taste

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g

CORN RISOTTO



Corn Risotto image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

RISOTTO WITH SPICY SAUSAGE



Risotto with Spicy Sausage image

Provided by Jeanne Silvestri

Categories     Herb     Onion     Pork     Rice     Appetizer     Side     Quick & Easy     Spring     Bon Appétit     Florida     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 as a first-course or side, 4 as main dish

Number Of Ingredients 7

1 pound spicy Italian sausages, casings removed
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 1/4 cups medium-grain white rice (such as blue rose)
4 to 5 cups canned low-salt chicken broth
1 1/4 cups grated Parmesan cheese
1/2 cup chopped fresh Italian parsley

Steps:

  • Sauté sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.
  • Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately.

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