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While I am Away…posts

July 28, 2011 By admin 2 comments

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Enjoy this older post of mine…I am giving it new life ????

I can’t believe that I was once afraid to make Risotto.  I thought it was this hard, labor intensive dish that was drizzled in truffle oil and probably had the consistency of thick oatmeal.  I would watch Giada or Rachel make it on TV and they made it look sooo easy.  I put that on the list of things I thought I couldn’t make.  It was at #6 right after a turkey and right before homemade sourdough bread.  See, I have had this mental list of things I have tried or am afraid to try to cook in fear that I might fail.  1 or 2 of my Top Ten Will Most Likely Fail List items I have never had the gumption to try….until now.

A few months I came across a recipe online that looked so good I had to try it…that night.  The problem is it was Risotto.  That’s number 6 on my Will Fail list.  I decided to buck up and dive in.  After making some changes to some of the more caloric items I was ready to start.  That night a new Tallman Family favorite was born : Sausage Risotto. 
I hope you like it as much as we do. It is the perfect 1 skillet meal for a cold night.  This makes more than enough for a main dish for my family with a little leftover.  A great side dish would be roasted asparagus with lemon and butter or sauteed fresh green beans.

1 TB olive oil
2 16 oz. pkg’s of chicken or turkey sausage ( I prefer turkey to avoid the casing removal-yuck)

1 1/2 C finely chopped sweet onion

3-4 cloves minced garlic
1 tsp dried thyme
1 3/4 C and 2 TB ARBORIO rice.  This is the best one to use.
1 1/2 C dry white wine such as a Chardonnay.  Get one you like to drink as you will have leftovers ????
5 1/4 C chicken stock or decent broth-low sodium
1 1/2 C frozen petite sweet peas
2 TB butter
1 C fresh Parmesan cheese

In a heavy non stick skillet or dutch oven heat olive oil on medium and add onion and meat.  Saute until onion is translucent, about 5 minutes.

                  Add Garlic and thyme and saute until garlic is fragrant , about 30 seconds.

Add rice, wine and 2 TB butter and stir 1-2 minutes or until wine is absorbed.

             Stir in 3 C broth.  Lower heat to medium-low and simmer….and stir…and stir….you can’t really leave this dish for long.  Simmer uncovered until broth is absorbed and is looking thick and creamy.  Continue adding the broth 1/4 C at a time letting each absorb before adding the next.  Continue to stir.  By the time you have added all of your broth/stock it should have taken maybe 5 minutes.  Lower the heat to your lowest setting and add the peas.

Fold the peas into the hot and saucy mix and add 1/2 of the Parmesan.  Continue to gently stir for another minute and add a few cracks of fresh pepper.

Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese. 

                                                
Serve immediately!  This is really much easier than it looks.  I used a low-fat turkey this time because it was on sale.  I normally use Al Fresco brand Natural Sweet Italian Chicken Sausage.

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Comments

2 responses to “While I am Away…posts”

  1. carolinaheartstrings says:
    July 28, 2011 at 3:22 pm
    That looks so so tasty. I need to give it a try too. Yum. We have a wonderful sorbet recipe. Come visit us when you get back and check it out.
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  2. Russell at Chasing Delicious says:
    July 28, 2011 at 3:48 pm
    I love that you're trying those items of your scary-list. I have one of them too and keep putting too many of them off. Risotto is sadly one of those items. This recipe looks scrumptious. Thanks for sharing it even as you are away! Yum!
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