ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Covered Risotto With Sausage, Sun-Dried Tomatoes and Escarole

By Arlene Burnett, Kitchen Mailbox

Choosing my favorite recipe is always difficult. I test close to 100 recipes a year and I have to say I enjoy them all and so does my husband. So I enlisted his help in coming up with Kitchen Mailbox's favorite recipe of the year.

And the award goes to ... Covered Risotto With Sausage, Sun-Dried Tomatoes and Escarole sent in by Bill Cardone of Mc- Candless. The intense flavors of the escarole, sun-dried-tomatoes and sausage blend perfectly with the creamy risotto.

Covered Risotto With Sausage,
Sun-Dried Tomatoes and Escarole

3 tablespoons olive oil
1 pound hot sausage, cut into 3/4-inch pieces
6 oil-packed sun-dried tomatoes, drained and finely diced
1 small yellow onion, finely diced
1 1/2 cups Arborio rice
5 cups chicken stock, plus more if needed, heated to a simmer
1 cup coarsely chopped escarole
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Fresh basil, shredded for garnish

Preheat oven to 400 degrees. Thoroughly oil a 2-quart baking dish, and set aside. In a skillet, cook sausage, stirring, over medium heat, until browned. Using a slotted spoon, remove sausage and place in a small bowl. Add sun-dried tomatoes to sausage and set aside.

Heat 2 tablespoons oil in a heavy saucepan, add onion and cook, stirring, over medium heat until onion begins to soften, 3 to 5 minutes. Add rice and cook, stirring for 2 minutes. Add 5 cups hot stock and cook over high heat until mixture begins to boil, 3 to 4 minutes. Remove from heat, stir in sausage mixture, escarole, salt, pepper and 1/2 cup cheese.

Pour mixture into prepared baking dish; sprinkle evenly with remaining 1/2 cup cheese and nutmeg. Tightly cover with foil and bake until rice is cooked through and absorbs most of the liquid, 30 to 40 minutes; risotto should be creamy.

Serve in heated soup plates with more cheese and a sprinkling of basil. Serves 4 as a main course or 8 as first course.

Note: This dish took about 32 minutes to bake. It was creamy but not soupy and we didn't use soup bowls.

Thursday, January 04, 2001

bottom navigation bar Terms of Use  Privacy Policy