SAUSAGE AND MUSHROOM RISOTTO WITH RAISINS
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out one day when he had mushrooms to spare; it started as a special and was until recently served on the menu at the Red Cat, beneath a sweet-and-sour glazed quail. You don't need the quail. As is true in so much of Bradley's cooking, there is a genuine interplay of flavors and textures at work in the dish. Above the foundation of broth-enriched rice, the sweet of the raisins rides calmly into the bite of the radicchio. Meanwhile, the soft, salty whoosh of the cheese rises up over the loamy richness of the mushrooms like steam over a marsh. The sausage seems an elegant afterthought, fennel-studded excess to help blunt autumn's chill.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place raisins in a bowl; cover with hot water. Set aside to plump.
- Combine sausage and garlic in a large skillet over medium-high heat. Cook 5 minutes, breaking up sausage, until meat begins to brown. Reduce heat and add mushrooms. Cover and cook 10 minutes, stirring occasionally, until mushrooms start to exude liquid.
- Simmer broth in a saucepan.
- Melt butter in oil in an enamel-lined cast-iron casserole over medium heat. Add onion, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper; sauté 5 minutes, until vegetables are translucent. Add rice and cook, stirring, 1 to 2 minutes, until edges of rice are translucent and coated with pan juices. Add wine and simmer 3 minutes, stirring continuously, until wine has almost evaporated. Add 1/2 cup hot broth; stir over medium-low heat until rice mixture is moist, not runny. Repeat, adding 1/2 cup hot broth at a time, until rice is al dente and mixture is creamy (about 20 minutes; adjust heat to keep rice cooking gently and add more hot broth or water if needed).
- Drain raisins and add to rice. Add sausage mixture, radicchio, Parmesan and thyme and mix well. Taste and adjust seasonings if necessary. Serve immediately.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 719 milligrams, Sugar 9 grams, TransFat 0 grams
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Muli Joseph
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
karachi boy
[email protected]I've never made risotto before, but this recipe made it easy. I'm so glad I tried it because it was delicious.
Mubbashir Khattak
[email protected]This risotto is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Jp Benson
[email protected]I made this risotto for a dinner party and everyone loved it. It was the perfect dish to impress my guests.
Nabeelah Ebrahim
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The risotto was still delicious.
Abdii Baalee
[email protected]I served this risotto with a side of grilled asparagus and it was a perfect meal.
Philemon Wak
[email protected]This risotto is so creamy and flavorful. It's the perfect comfort food for a cold winter night.
Ilva Kolemani
[email protected]I'm new to cooking risotto, but this recipe made it easy. The step-by-step instructions were very helpful.
Lisa Stephanie
[email protected]I added a splash of white wine to the risotto and it really enhanced the flavor.
Daniel Chirwa
[email protected]I used brown rice instead of arborio rice and it worked out great. The risotto had a slightly nutty flavor that I really enjoyed.
Ram Prasad Tharu
[email protected]I'm not a big fan of raisins in my risotto, so I omitted them. The dish was still delicious without them.
Jabir hossain Jabir hossain
[email protected]This is one of my favorite risotto recipes. It's so easy to make and always turns out delicious.
Daya Bahamas
[email protected]I added some chopped sun-dried tomatoes to the risotto and it gave it a delicious tangy flavor.
Rafyayen Ayenrafy
[email protected]I've made this risotto several times now and it's always a hit. It's a great dish for a special occasion or a weeknight meal.
Bikesh Yadav
[email protected]This sausage and mushroom risotto turned out amazing! The flavors of the sausage, mushrooms, raisins, and herbs all came together perfectly. The texture was also spot-on - creamy and al dente.