Few months ago, a group of women got together and brainstormed about ways to marry the mutual love of food, books, reading and writing. It didn’t take them too long to come up with a solution called Raspberries and Ruminations. (www.raspberriesandruminations.com)
Yes, I’m one of the women and yes, I can’t seem to get away from food blogs. I love it. Through Raspberries and Ruminations, we chronicle our successes with family recipes and our failures with new ingredients. It’s a bit like Top Chef—competitions…but less catty—but more importantly, it’s a venue to express what it is about food that makes us want to turn into professional chefs. Food is life and life with food is divine.
It is so fitting that my first entry was about risotto. Check is out and set back, relax and enjoy the new ride.
I don’t really know what it is about risotto that makes me giddy. It may be the shape— a nice, friendly oval-shaped grain (or how we say it in Italy, chicco), or it may be color—pearly white (who wouldn’t like that?), but risotto is special for the memories it carries. I didn’t learn how to cook properly until I was in my 20s and even now, the results are at most amateurish (I still can’t bake decent cookies). What I have spent my entire life doing is observing family members move in the kitchen, juggle pots and pans, measuring ingredients, tasting obscure sauces and making risotto: Risotto this way, risotto that way, risotto prepared by one aunt, risotto made by my grandmother. It was a risotto-filled adolescence. Not that I minded. I love me some creamy rice.
Before I get too wrapped up in my melancholic story, I must say that risotto is staple of the regional cuisine of Northern Italy, where I was born. Risotto alla milanese, or risotto from Milan, is probably one of my first food memories. It’s a very simple and humble dish: rice, saffron, broth and Parmesan cheese, but it resembles my heritage, my childhood, my identity.
I think about my grandmother Pierina at the kitchen stove, stirring a big pot of rice and broth. If I close my eyes, I can still see her – her strong arms stirring and stirring and stirring and stir some more, only the occasional taste test would interrupt that action. She would pout, she would smile and she would stir.
Nowadays, I love preparing risotto, but I use a pressure cooker, which cuts the time in half. If my grandma finds out I am cutting corners with food, she would get really upset. Ah, conveniences, she would probably say. Even my aunt Rosanna, an incredibly skilled and fearless cook, uses a very old pot to make risotto and she would never be caught with a pressure cooker. She says the years of that pot add to the deliciousness of the risotto, and in fact, she has cooked the best risotto I have ever eaten and that I have tried to replicate for our first suppah club challenge.
So, in honor of my mom Patrizia, aunt Rosanna, great-aunt Cesarina and grandmas Pierina and Rachele, I give you risotto with saffron and sausage.
Risotto with saffron and sausage
INGREDIENTS: (serves 4 people)
- 1 packet of Arborio rice
- 3 fresh pork Kielbasa sausages
- 2 packets of Italian saffron
- 1/2 cup of white wine
- 5 cups of chicken broth
- 3 cloves of garlic
- salt and pepper
- 3 table spoons of extra virgin olive oil
The first thing is to add 2 tablespoons of extra virgin olive oil to a pot (I use a pressure cooker but any pot will do). Dice the garlic cloves and add them to the pan. Roast the garlic in the oil for about 3 minutes.
In the meantime, prepare the sausages. De-case them and cut them into little pieces. Once the garlic is nice and golden, drop the sausages into the pan and let them cook for about 5 minutes. Add the white wine and the saffron, stir until the saffron evenly coats the contents and let them cook for about 5 more minutes.
Add the rice – with Arborio rice, there is no need to wash it, so it’s ready to go right our of the box. Stir the rice and the sausages until the rice is well coated with saffron (a nice orange color). At this point, add the chicken broth. To make a creamy risotto, add more liquid to the pot (as a rule of thumb, the liquid should cover the rice and sausages) and cook it, stirring often, for 25 minutes. Here is where the pressure cooker comes handy. Once I add the chicken stock, I close the lid and let it do its things for 10 minutes. It’s that easy.
Once the risotto is nice and creamy, plate it and add some Parmigiano Reggiamo and, if you want to be a bit fancy, a bit of fresh Italian parsley. Buon Appetito!