Author Notes
This recipe is a real gem.
You start off on the stovetop, and finish in the oven - all in one pot! Few dishes + relatively little effort = for the win! This dish is impressive for the cook in that it comes together in a snap, and impressive to your guests as the flavours are comforting, intelligent and surprising.
Even though only comprised of the humblest of ingredients what comes from this combination is a sultry, creamy, spicy, dish that will imprint on you with its flavour and spiciness
This dish is based off of a recipe from "Homemade" by Yvette Van Boven but has been changed in terms of ingredients, and methods slightly as well. —thefood
Continue After Advertisement
Ingredients
-
1 teaspoon
olive oil
-
4
large italian sausages (spicy or not), casings removed & crumbled
-
1
medium red or sweet onion, peeled & diced
-
3
small bell peppers, seeds & stem removed & diced (can be any colour, but 1 of each green, red, and yellow is nice)
-
2
garlic cloves, minced
-
3 sprigs
fresh rosemary, stems removed & minced very finely
-
3/4 cup
arborio rice
-
3/4 cup
dry white wine
-
1 1/4 cups
vegetable or chicken broth
-
2/3 cup
canned crushed tomatoes with juice
-
1 tablespoon
tomato paste
-
3 tablespoons
chopped fresh basil
-
1/2 cup
grated parmesan or pecorrino
-
4-8 dashes
tobasco sauce (depending on how spicy you like it!)
-
juice of
1/2 a lemon
-
salt and pepper to taste if required
Directions
-
Preheat oven to 350 degrees farenheit.
-
In a large oven-safe dutch oven or pot (with lid), heat oil over medium heat then add sausage, onions, peppers, garlic and rosemary and saute until onions are translucent and sausage is browned.
-
add rice and allow to toast for about 3 minutes, then add wine, broth and tomatoes. bring mixture to a boil, stirring frequently.
-
add all other ingredients and stir until cheese and tomato paste are melted through.
-
cover the vessel and bake in oven for 18-20 minutes until all liquid is absorbed. serve piping hot, straight from the oven.
See what other Food52ers are saying.