Sunday, February 7, 2010

Sausage and Risotto Stuffed Peppers

One of my favorite recipes to make for company! It looks and tastes impressive but it's actually easy to make. My friend Kelly came up with the recipe after eating this meal at a restaurant. The only thing I do differently is use a pound of sausage and I add a little more celery. (Her version calls for a 1/2 pound of sausage and 2 celery stalks but I use 3.)

4-6 peppers (I use yellow and orange generally, look for sturdy bases)
1 lb. ground mild Italian sausage
3 stalks celery, diced
1 medium onion, diced
1 t. oregano
1 t. thyme
pepper to taste
1 c. white wine (don't use a Riesling or sweeter wine)
4-5 cups of chicken broth
1 c. risotto
Parmesan cheese

1. Gut peppers. Keep whole and place on a foil-lined pan to soften. Broil approximately 4 minutes. You can keep the peppers in the oven to keep them warm but keep an eye on them so they don't get mushy.

2. Heat a large saute pan. Add sausage, onion, celery, and spices. Saute until veggies are soft and sausage is cooked completely.

3. Add wine and reduce until half the liquid is absorbed, stirring occasionally. The best way to do this is look at the liquid level in the pot once you pour it in and keep an eye for when it's at half the level of the sausage/veggie mixture. One way of doing this is to stir the mixture to the side and compare the liquid level from time to time until it's about half.

4. Stir in risotto and 1 cup of broth. Keep stirring until liquid is absorbed. Then add another and stir until broth is absorbed, repeat. At cup #4 taste to see if the risotto is cooked. By this point the mixture should have a creamy look and texture. If the risotto is not quite done, add cup #5. The broth process takes about 30 minutes. Yes, it's a lot of stirring but you can do it!
5. Remove peppers from oven. They should be tender, not mushy.
6. Spoon risotto mixture into peppers and layer with Parmesan cheese, starting with cheese on the bottom.
7. Bake a few minutes until pepper is soft.
8. Enjoy!

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