I recently made risotto that didn’t “spread” on the plate. (I learned that this quality is important from watching “Top Chef.”) It was very tasty, but clearly I still have a lot to learn about making risotto. I figured it was worth another shot.
This recipe was super good. I subbed blanched kale for the spinach, which tasted great. The dish went very nicely with our new favorite caesar salad… with croutons made from my homemade bread!
- 1 can (28 ounces) diced tomatoes in juice
- 1 tablespoon olive oil
- 3/4 pound sweet or hot Italian sausage, casings removed
- 1 small onion, finely chopped
- Coarse salt and ground pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
- 1/2 cup grated Parmesan cheese, plus more for serving (optional)
- 2 tablespoons butter
- In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
- 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.
- Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
- 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).
- Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Eggless Caesar Salad (Anne Burrell)
- 1 cup grated Parmigiano, plus a block for shaving
- 2 lemons, juiced
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 3 or 4 anchovy fillets
- Extra-virgin olive oil
- Kosher salt
- 3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
- 2 hearts romaine lettuce
In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.
Check out that spread!