So, when you talk to me about rivers or fly fishing, I’m all ears. There’s especially a type of cast when fly fishing that appeals to me. It’s called the Belgian Cast. The difference between the Belgian Cast and other fly fishing techniques is constant motion. The rod never stops until it’s time to lay the cast down. Now, that’s my type of casting.
I recently discovered a recipe on Allrecipes.com that made me smile. A risotto with the spiciness of ground Italian sausage and the creaminess of risotto. To make it even better, fresh asparagus, fresh mushrooms and peas, white wine and freshly-ground parm. A sprinkle of fresh chopped parsley, served with a bottle of wine and freshly baked Italian bread made me the queen of the castle.
I opted for Johnsonville Mild Italian Sausage. Not only because coupons were included in a recent Allrecipes Allstars goody box, but also because it’s the best. We’ve been cooking Johnsonville recipes all year in the Allrecipes Allstar program, and I’ve never been disappointed.
So, get your arm muscles ready, grab a big pot and wooden spoon and let’s cook some risotto.
- 5 1/4 cups chicken stock
- 3 sprigs fresh herbs (basil, oregano, or thyme) (optional)
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 (19.76 ounce) package Johnsonville® Italian Mild Sausage Links, casings removed
- 2 cups white button mushrooms, wiped clean and sliced about 1/4 inch thick
- 2 cups Arborio rice or medium-grain risotto rice
- 1/2 cup dry white wine
- 1/2 pound asparagus, stemmed and cut into 1 inch pieces
- 1/2 cup peas (fresh shelled or frozen)
- Salt and freshly ground pepper to taste
- 1/3 cup shredded Parmesan cheese
- Shaved or shredded Parmesan for garnish (optional)
2. In a large sauce pan, heat oil over medium heat, add onion and saute until tender and translucent, about 5 minutes. Add the sausages, using a wooden spoon, break up the sausage as it cooks into bite size pieces until browned, about 5 minutes. Add the mushrooms and cook, stirring until just wilted, about 2 minutes. Mix in the rice and cook, stirring until the kernels are hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed.
3. Using a ladle, add the hot stock about cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding cup of stock and stirring rice constantly and gently. When the rice is about half cooked or only 1 1/2 cups of the stock remains add the asparagus pieces into the rice and continue stirring. When you have about 1 cup of liquid left, stir the peas into the rice and season with salt and pepper to taste. Continue stirring. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total).
- Tatties and Cheese
- Simple is Sometimes Best