Let's face it- these days it is not so easy to get out for a date night. I have a long list of restaurants I am dying to try out. To keep myself content in the meantime I like to cook a fancy meal at home. I came across this recipe for "Drunken Risotto" in a Rachel Ray magazine a few years back and it has since become one of my favorites.
For those of you who are unfamiliar with Italian cooking, Risotto is a rice dish cooked in a broth to a creamy consistency. It is one of the most common ways of cooking rice in Italy. It is made with a special type of rice called Arborio because of its short grain and high starch content. Once you get the method down you can change up the flavors pretty easily by using different broths, different wines and altering your add-ins.
Risotto is a great home date night meal because it doesn't require much active cooking. You can drink wine, talk, hang out and give it a little attention to the stove every few minutes and then it's done! I love the pairing of the deep wine flavor with the grated romano cheese and spiciness of the sausage. Give it a try- it might become one of your favs too!
Here's What You Need:
3 cups dry red wine
2 cups chicken broth (I use low sodium stock)
1/2 lb bulk italian sausage or links with casings removed
1 small sweet onion
1 1/2 cups Arborio rice (WARNING no other type of rice will do!)
3 large handfuls of baby spinach leaves, chopped
1/2 cup grated Pecorino-Romano cheese
Olive oil, nutmeg, butter
Makes 4 side dish servings or 2 entree servings, Total Cook Time: 35 minutes
In medium size saucepan combine chicken stock and wine and let it simmer on low to keep warm. Any kind of red will do here but I think this dish is best with a dry not too fruity one. I've used Rojas, Pinot Noir, Malbec, and Cabernet and all have been great. You want to keep the liquid warm the whole time so when you add it to the dish as you are cooking your'e not bringing the temp down.
While your broth is coming to a simmer chop up your onion and garlic into a fine dice. I used shallots tonight which is also a great option. Then heat some olive oil (couple turns of the pan) in large deep skillet add sausage to cook through, crumbling it up as it cooks and browns (2-3 minutes). Tonight I used chicken sausage but you could also sub in turkey sausage or regular sausage or even chorizo if you prefer.
Now for the stock- you are going to add in about a ladleful or so at a time, as long as it wets the rice. Then stir it around vigorously each time to help the rice release its starch. A wooden spatula or spoon works best for this!
Let liquid almost evaporate completely each time before adding more liquid. Total cooking time will depend on your preference of firmness. Somewhere between 20-25 minutes. I like my risotto a little softer but most Italians will say that al dente is the proper way.
As you keep adding the broth/wine the color will intensify and the rice will plump up a bit. Here is a pic about 10 minute in...
And here is another pic about 20 minutes in... notice the deeper color
In the last 5 min of cooking wilt in the baby spinach, grate some nutmeg in for taste- a tiny bit goes a long way. Then turn off heat and stir in 2 pats of butter and your grated Romano cheese which will give it a velvety and rich texture.
