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Old 03-05-2013, 11:15 AM   #31
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Originally Posted by pacanis View Post
Cool. Thanks.
I picked up some dried porcini last week just to make risotto. I'll give this a try as well now
The question mark is the sausage. I think Luca used one that was a ready-to-eat sausage like pepperoni or salami as he gave no instructions for cooking the sausage. I assume he would not just add raw sausage to the risotto. I could be wrong. The Italian sausage I pre-cooked and added was very good in the risotto. I just am not sure if that's what he intended.
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Old 03-05-2013, 11:21 AM   #32
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The question mark is the sausage. I think Luca used one that was a ready-to-eat sausage like pepperoni or salami as he gave no instructions for cooking the sausage. I assume he would not just add raw sausage to the risotto. I could be wrong. The Italian sausage I pre-cooked and added was very good in the risotto. I just am not sure if that's what he intended.
ahhh... I'll have to re-read the recipe more slowly. I thought he cooked the sausage in the pan, too. That's why I questioned adding the rice at the end. That makes more sense now.
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Old 03-05-2013, 11:25 AM   #33
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Yeah, I wonder what he meant by "fresh pork sausage"
That could add a lot of juice to the dish as well.

I'll precook it like you did.
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Old 03-05-2013, 11:56 AM   #34
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From my experience, the sausage would need to be precooked, drained and added at the end of the risotto as you have both thought. Risotto is a very "clean" dish without heavy fats and it is also important to cook the rice alone so you get it cooked evenly and nothing else soaks up the broth.

By "fresh pork sausage" he probably means a loose sausage (like Italian, dinner sausages, stuffing meat - something that is not cured, but scramble fried (out of casings) and added at the end.

That's just my take on it. I haven't actually looked at the recipe (but plan too) but I was the "Risotto Queen" during my training - not that I was necessarily the best at it, but no one else wanted to do it!
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Old 03-05-2013, 11:59 AM   #35
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I never saw risotto as a difficult dish to prepare. It requires a little patience to follow the process. Understanding why you do things the way you do helps.
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Old 03-05-2013, 12:05 PM   #36
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Okay, just looked at the recipe (should have done it first ). He does put everything in the pan before the rice, but it works and will add lots of flavour to the dish - love the idea of the mushroom water!

I would still precook the sausage though!
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Old 03-05-2013, 12:07 PM   #37
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I never saw risotto as a difficult dish to prepare. It requires a little patience to follow the process. Understanding why you do things the way you do helps.
It isn't difficult - my fellow trainees just liked to do as much as they could and risotto can be a slow dish to get all of the broth properly incorporated and the rice cooked evenly, specially when you were making as big batches as we were. When I make it at home, it is a true labour of love!
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Old 03-05-2013, 12:29 PM   #38
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The recipe I have followed used the mushroom broth as well and added it in the beginning so the rice could absorb it.
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Old 03-05-2013, 01:44 PM   #39
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I decided to make something we've never had, sweet potato soup. I also roasted some fennel to have as a garnish along with the bacon I rendered to start the dish. It was pretty good.
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