Sunday, August 21, 2011
Day 41: Risoto with Italian Sausage and Chicken
The risotto itself was a bit more complicated, although not by much. I started with some olive oil, and roughly chopped carrots, celery and onions. That mixture got a touch of salt and pepper before I let it sweat down and soften in preparation for the rice. Risotto pretty much requires arborio rice, and who am I to buck tradition and science? The rice went in with the sweated veggies to toast for a minute or two before I started ladling in chicken stock.
This is the part where risotto gets "complicated," although it isn't very difficult. Risotto requires constant stirring, and the slow addition of stock. I spent roughly the next 30 minutes adding stock to the bubbling mixture one ladle at a time, as the liquid was absorbed I would add the next dose of liquids. As I said, not complicated, but very labor intensive because the whole thing has to be stirred pretty constantly. Part way through it looked a bit like this in the pan: