Risotto with Sausages and Green Beans

All of this talk in my last post about a jump start to the new month and the new season was just talk, I’m a rut. Still twiddling my thumbs, feeling lethargic and too lazy to jump and to start. I went for something new with the soup, it really was delicious, but even though my husband made grand statements like, when we have a boat (ha ha, never) we’ll serve this. Maybe he knows in his heart that even if we could afford a boat, where we could actually sit down an eat, let alone have refrigeration, that I would never allow it. That one bowl that I served him was left without being scraped clean, this is not like my husband and leads me to believe that he didn’t exactly love the soup, and there would therefore, never be cold soup served at the cocktail hour.

Good things do come out of a rut though. I was feeling too lazy to go to the store and felt the need to use things that had been in the freezer or the pantry for a while, I also had some green beans sitting in my fridge from the night before. I thawed some veal broth and two sausages and made a risotto.

Risotto with Sausages and Green Beans

  • 1 cup of Carnaroli or Arborio rice (Italians measure rice by demitasse cups, 1 cup for each person and one for the pot)
  • 2 sausages, casings removed and broken up into small pieces
  • 1/2 lb of green beans, cleaned and chopped into 1/2 inch pieces
  • ½ an onion, chopped finely
  • 5 cups veal broth (chicken or beef broth will also do)
  • 1 cup of dry white wine
  • 2 tbsp butter
  • a few sprigs of flat-leaf parsley
  • salt to taste

Chop the onion into fine pieces and bring the broth to a simmer. Heat a large stovetop casserole pan over medium-high heat and and add sausages, breaking them up with a wooden spoon as they cook. When the sausages have started to brown add the onions and the butter, cook until the onions are transparent, stirring frequently. Add rice and coat it in the butter, toasting it a bit. When the rice becomes opaque, after about 1 minute, add the wine to the pan, enough to cover the rice, stir frequently.

When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Add the green beans and stir. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time.

When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from heat and toss in the chopped parsley and the last tbsp of butter. Serve immediately.

~ by italicious on September 7, 2012.

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