It turns out we’ve all been cooking risotto the wrong way. On our trip to Milan, we learned that risotto doesn’t require the constant vigilance and uninterrupted stirring we thought it needed. There is no slow simmering.
There is no need to gently dip them into the soup over and over again.
At Trattoria Maeli San Marco, creamy, loose risotto was made in lightning-fast, cheerful dump-and-go style.
This was a way we happily accommodated on a weeknight.
This recipe from our book Cook What You Have utilizes pantry staples to assemble an easy and delicious meal. Add half the liquid early and rely only on vigorous intermittent stirring. This is enough to stir the arborio rice and release its starch, thickening the cooking liquid and creating the creamy consistency that is the hallmark of great risotto.
This version is loaded with Italian sausage and usually has added spices like fennel seeds and black pepper. Use sweet or hot depending on your preference and remove from the casing before adding to the pot. This will help break it down into smaller pieces.
At the end, sun-dried tomatoes add color and zesty sweetness, and Parmesan cheese adds umami and a subtle nutty flavor.
Sausage and sundried tomato risotto
Start to finish: 40 minutes
Serving size: 4 servings
1 quart low sodium chicken soup
2 tablespoons extra virgin olive oil (separated)
8 ounces sweet or hot Italian sausage, casing removed
1 small yellow onion, finely chopped
kosher salt and ground black pepper
1 cup arborio rice
1/4 cup sun-dried tomatoes, drained and chopped
1/3 cup finely chopped fresh flat leaf parsley or basil
1 ounce Parmesan cheese, finely grated (1/2 cup), to serve
In a medium saucepan over medium heat, combine the soup and 2 cups of water, cover, and bring to a boil. To stay warm, turn it down to a low temperature.
Heat 1 tablespoon oil in a large pot over medium heat until shimmering. Add sausage and cook, breaking up into pieces, until no longer pink and beginning to brown, 5 to 6 minutes. Using a slotted spoon, transfer the sausage to a small bowl. Set aside.
In the same large pot over medium heat, add remaining 1 tablespoon oil and heat until shimmering. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 5 minutes. Add the rice and cook, stirring constantly, until the rice is translucent around the edges, 1 to 2 minutes. Add 3 cups of hot soup mixture and bring to a boil over medium heat. Reduce to medium-high and cook, stirring frequently and vigorously, until most of the liquid is absorbed, 10 to 12 minutes. Adjust heat as needed to maintain a vigorous simmer.
Add the broth 1/4 cup at a time and cook for another 8 to 10 minutes, until the rice is al dente and loose but not runny. You may not need all the broth. Stir in the sausage and any accumulated juices along with the sun-dried tomatoes. Cook, stirring occasionally, until heated through, about 1 minute.
Turn off the heat, stir in the parsley and Parmesan cheese, and season to taste with salt and pepper. Sprinkle with additional Parmesan cheese and serve.
Editor’s note: For complete recipes, visit Christopher Kimball’s Milk Street (177milkstreet.com/ap).
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