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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Potato Salad

I finally have found a potato salad recipe that works for me - and for the rest of the household.  I don't mind hard-boiled eggs in my potato salad but I'm the only one.  So, I came up with this recipe which is more on the Southern side with pickle juice, onion, and vinegar.

INGREDIENTS

5 lb red  potatoes, peeled and cut into large cubes
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped onion
1/4 cup sweet relish
2 tbsp pickle juice
2 tbsp vinegar
2 tbsp sugar
1 cup mayonnaise
1 tsp mustard
2 tbsp parsley (fresh or dried)
Salt and pepper to taste

PREPARATION

• Bring a large stock pot filled with water to boil.

• Peel the potatoes and cut into large cubes.

• Rinse the potatoes and then dry with a kitchen towel or paper towel.

• Boil potatoes until just tender, about 10 minutes.  Drain and cool.

• Toss remaining ingredients, except for salt and pepper in large bowl.  Gently add cooled potatoes.

• Add salt and pepper to taste.

• Chill and serve.

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Greek Oven-Roasted Potatoes

I made these for the first time this past Easter and they were excellent - for an Irish boy who had his fill of potatoes growing up, I still couldn't get enough of these!

INGREDIENTS

5 large potatoes (baking size)
3/4 cup of olive oil
juice of 1 lemon
2-3 cloves of garlic, minced
3/4 teaspoon of dried oregano
2 teaspoons of salt
freshly ground pepper
2 1/2 cups of water

PREPARATION

• Preheat oven to 480F degrees.

• Peel the potatoes and cut into quarters.

• Rinse the potatoes and then dry with a kitchen towel or paper towel.

• Spread potatoes in a large roasting pan, at least 11 x 14 inches.

• Add the oil, lemon juice, garlic, oregano, salt and pepper and toss with your hands.

• Arrange the potatoes so they are face down (largest side on the bottom).

• Add the water to the pan.

• Roast at 480F until the water boils (about 5 minutes).  Reduce heat to 355F and cook for 1 hour.

• Potatoes should be light and fluffy and water should be gone.  Continue roasting until done.

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