Saturday, November 5, 2011

Risotto Bolognese

Have you discovered Pinterest?   I'm mildly obsessed.  One of the best parts is discovering the millions of gluten free and gluten freeable recipes out there in the interwebs.  The one below is my adaptation of an adaptation did of a recipe from Martha Stewart Everyday.

Hubs LOVED it!  If you are missing pasta but can't get behind the GF stuff, try out this dish!

Serves 4
1 can (28 ounces) diced tomatoes in juice, pureed
4 cloves minced garlic
1 teaspoon crushed red pepper
2 tablespoons minced basil
1 tablespoon olive oil
3/4 pound hot Italian sausage, casings removed
1 small onion, finely chopped
1/2 cup porchini mushrooms
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry red wine
1 bunch flat-leaf spinach (2.5 ounces), washed well, tough stems removed, chopped (about 2 cups)
1/2 cup grated Parmesan cheese, plus more for serving
  1. In a small saucepan, combine tomatoes (with their juice), garlic, red pepper, and 2 cups water. Bring just to a simmer; keep warm over low heat.
  2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  5. Remove pan from heat. Stir in spinach, basil and Parmesan; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

No comments:

Post a Comment