Red Wine Risotto with Portobello Mushrooms and Italian Sausage

This is one of my favorite Fall dishes - a risotto made with red wine, Portobello mushrooms, Italian sausage and a bit of Fontina cheese.

INGREDIENTS

1 medium onion, chopped
2 tbsp olive oil
1 1/2 cups Arborio rice
1 cup dry red wine such as Chianti
5 cups chicken or veal stock, must be simmering and hot!
3 Italian sausages, chopped (can be pre-cooked)
1 cup peas, fresh or frozen
1 cup chopped Portobello mushrooms
1/4 cup Fontina cheese

PREPARATION

• In a large saucepan or frying pan, heat oil over medium heat. Add chopped onion.

• Make certain that the stock is at a simmer in another saucepan - it must be hot for the risotto to be silky.

• After onion has softened, but is not brown, add rice and toss to coat with oil. Cook for 2 minutes while continuously stirring.

• Add wine. Continue stirring until all liquid is absorbed.

• Add sausage and mushrooms. Then add 1 cup of hot stock. Continue stirring until liquid is almost all absorbed.

• Continue process of adding stock, 1 cup at a time and stirring until completely absorbed.  This may take as long as 20 minutes. Do not stop stirring - this gives risotto its creamy consistency.

• After the final cup of stock is added, add the peas.

• When all stock is absorbed, remove from heat and add cheese. Serve.

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Basque Salad

This is a great party dish for the holidays - it is almost like a cold paella salad. It has saffron, rice, shrimp, prosciutto, salami and can handle a variety of other items. So be creative!

Ingredients:

2 bunches of green onions (scallions) – only use green part and chop into 1/4” pieces
1/4 cup olive oil
Pinch of saffron
2 cups converted white rice
4 cups chicken stock
1 tsp salt
3/4 tsp black pepper
1 medium green pepper – diced
1 medium red pepper – diced
4 oz hard sausage or salami – jullienned
8 oz prosciutto – thinly sliced and chopped
1/2 cup chopped Italian parsley
1 pound medium shrimp – raw, shelled and deveined

Instructions:

1. Heat oil in a dutch oven. Add green onions and sauté over medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer.

2. Add the rice and stir, coating grains well with oil. Season with salt and pepper, pour in chicken stock and stir. Bring to a simmer, cover, and cook over low heat for 20 minutes or until rice is just done and all liquid has been absorbed. Fluff with a fork.

3. Add raw shrimp – the heat of the rice should be enough to cook them – place cover on dutch oven and let the rice cool a bit.

4. Transfer rice to large bowl. Add remaining ingredients and toss thoroughly. Chill for at least one hour. Arrange on a large platter and serve at room temperature.

Notes: I've tried to substitute other rice such as arborio or even basmati but the salad is sticky and gummy after being refrigerated.

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Spanish Rice

Although the style of this dish is much like Paella, the saffron flavor is not as strong and it usually does not contain any meat or seafood. Spanish Rice is great with black beans and eggs for a weekend breakfast.

Ingredients:

1 large onion, chopped
1 red pepper, chopped
1 green pepper, chopped
5 cloves garlic, chopped
1/4 cup good olive oil
2 tbsp paprika (sweet, not hot)
2 tbsp chili powder (mild)
A pinch of saffron threads
3 cups rice
6 cups chicken stock

Instructions:

1. In a large skillet or flameproof casserole, heat oil and add onion, peppers and garlic. Cook over medium high heat until onions are translucent but not brown.

2. Add spices and then add rice to coat with the oil/vegetable mixture. Cook for 2 minutes.

3. Add stock and bring mixture to a boil. Lower heat and simmer for 20 minutes or until all liquid is absorbed.

Serving: This rice goes well with hand-made tortillas, black beans and other Central American food.

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