Sausage Risotto With Pecorino di Moliterno
August 1, 2011
(Cross-posted from Freethoughtblogges.)
My existing readers know that I love to blogge about shitte I cooke. For new readers here at freethoughtblogs, I frequently post pictures and recipes of shitte I cooke, and I fucken love making and eating risotto. We have some server issues right now, but once they are resolved, I will be importing my entire archive from my WordPress.com blogge, which includes dozens and dozens of cooking posts.
All of my recipes are totally improvisational, riffing off of my previous meals or recipes I’ve seen in magazines or on teeve. Sausage risotto is one of my favorites, as–unlike more traditional meat ragus–it doesn’t require long simmering of the meat to tenderize it. And the pecorino di moliterno–less salty and pungent than pecorino romano–is a very nice change from the more typical parmigiano reggiano.
two cups carnaroli rice
salt and pepper
one cup diced onion
half cup diced carrot
half cup diced celery
one quart chicken (or veal) stock, diluted 1:1 with water (to make two quarts total)
one splash oude genever (or other aromatic booze)
half bottle dry white wine
two tablespoons butter
one cup grated pecorino di moliterno
two sweet italian sausages
two hot italian sausages
three tablespoons chopped italian parsley
Heat some olive oil to medium-low, and toss in the diced vegetables.
Sautee until the carrots are soft, adding fresh-ground black pepper about halfway through.
Remove the sausages from the casing and put in the pan.
Sautee until the sausage is fully cooked, breaking it up as well as possible with the wooden spoon as you cook.
Add the rice, and continue to sautee until the rice is well-coated with oil and starting to smell toasty, about four or five minutes.
Deglaze with genever and wine, and turn up heat to boil off all the alcohol.
Turn down the heat to medium/medium-low and cook in the usual way, repeatedly adding in ladles of already-simmering broth and stirring until absorbed. The key parameter here is to get the temperature so that the rice reaches molto al dente (still a little crunch in the middle) in about sixteen or seventeen minutes. At that point, turn off the heat.
And note that the rice will continue to cook even after the heat is off, so you need to turn off the heat when the rice is still less cooked than you will prefer for the final product. In Tuscany, risotto is typically served with still a little bit of crunch in the center of rice grains. Also, note that the rice will continue to absord liquid after the heat goes off (carnaroli rice a lot, vialone nano rice less so), so you will also want it soupier than the desired final product. (You can add more broth even after the risotto has finished resting–see below–if you want it soupier.)
Finally, note that while you can salt the risotto to taste at this point–after it has incorporated the salt from the sausage and broth–more salt will come from the cheese and butter (if it is salted butter).
Add the cheese, butter, and parsley, and stir well to incorporate. Then cover the pot and allow the risotto to rest for about five minutes.
Eat the motherfucke out of itte!