Serves a Crowd

Sausage MakersĀ Risotto

March 17, 2010
3 Ratings
  • Serves 4 to 6
Author Notes

I couldn't resist. I had to try the bake method again to see if it really works. I thought I would try something less refined and more like crew meal. By far my favorite risotto. It will stand up to a big red but likes fruity whites too. Crusty bread is a must. If you don't like peeling tomatoes try grating them on a box grater. Cut them in half and put your palm on the skin side of the tomato and grate. The skin flattens like a pancake and you get all the juice and pulp. —thirschfeld

What You'll Need
  • 2 tablespoons olive oil
  • 2 onions, sliced thin, about 1 1/2 cups
  • 3 tablespoons fresh garlic, sliced
  • 1 cup picholine and kalamata olives, pitted
  • 1 cup salami, diced
  • 1 1/4 cups carnaroli rice
  • 1/2 cup dry white wine
  • 3 cups chicken stock, hot
  • 3 tomatoes, cut in half and grated on the large wholes of a box grater, should have 1 cup of pulp
  • 3 cups manchego cheese grated
  • 1/2 cup green onion, sliced into thin rings
  1. Preheat the oven to 400 degrees.
  2. Place a 12 inch nonstick skillet over medium high heat and add the olive oil. Add the onion and cook until it starts to carmelize. You want the onions to be deep brown but not burnt.
  3. Turn the heat to high and add the garlic, olives and salami. Saute for a couple of minutes to blend the flavors.
  4. Add the rice and stir to coat the grains with oil. Add the wine and let the alcohol burn off.
  5. Add the stock, bring to a boil and cover tightly with a lid and place in the oven. Set your timer for 15 minutes.
  6. When the timer goes off remove the risotto from the oven and place it back on the stove over medium heat. Add the tomato, stir and then add the cheese and stir until blended. Ladle into bowls and top with green onion. Serve immediately with plenty of extra grated cheese.
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See what other Food52ers are saying.

  • TheWimpyVegetarian
  • NakedBeet
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • thirschfeld

5 Reviews

TheWimpyVegetarian March 18, 2010
This looks fabulous! I'm going to have to make this one. And a big yes to grating tomatoes. This is exactly what I do when making paellas or other Spanish dishes. It's fast and gives me just the texture I'm looking for. I had thought that if I did a risotto this week it would be a paella risotto (with the flavors of a paella), but not sure I'll get to it before Friday when the clock strikes midnight.
NakedBeet March 17, 2010
To baking!
Loves F. March 17, 2010
Also, I've never tried baked!
Loves F. March 17, 2010
Look at you! A risotto making fool, you are! With your high risotto standards, I'm sure these recipes are amazing, I can't wait to try them!!!
thirschfeld March 17, 2010
I think I have come to the conclusion the "great" risotto was a figment of my imagination. I do think I like the baked method better than stirring. I have tested both 3 times this week and I like the baked results better. I think I like this one best too.