Sunday Dinner - Warren's send off

Warren is off for one of the biggest weeks of his career so we needed to send him with sustenance.  If you follow this blog, you know he likes sausage. Well he also likes risotto ...... so we made risotto sausage ... well actually it would be better described as sausage with some risotto.

3 cups reduced-sodium chicken broth
1 Tbsp butter

1 oz turkey bacon, chopped
8 oz bulk spicy Italian sausage
1/4 cup + 2 Tbsp finely chopped onion
1/3 cup chopped bell pepper
2 oz mushrooms, coarsely chopped
1/4 tsp salt

1/8 tsp freshly ground black pepper
3/4 cup Arborio rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan
Bring the broth to a simmer in a small saucepan. Keep warm over low heat.
In a separate saucepan, melt the butter.. Add the bacon and sausage and saute until golden brown. Add the onion, bell pepper, and mushrooms and saute until tender. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated. Add 1/2 cup of broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 30 minutes total. Remove from the heat. Stir in the Parmesan. Serve immediately.

BLT Chicken Risotto & Chopped Caprese Salad with Raspberry Balsamic Vinegar

People think I am weird but when I am away on a business trip I miss be able to play in my kitchen. I will spend free time putting clipped recipes that are not available on the web into word documents. Do I have a problem?

Well I am home again and ready to play!

BLT Chicken Risotto

3 cups chicken stock or broth

1/2 stick (2 ounces) butter

2 ounces sliced pancetta, cut into 1/2-inch pieces (or bacon)

1/2 onion, finely chopped

3/4 cup arborio rice

1/4 cup dry white wine

3/4 cups shredded cooked chicken

1/2 cup tomatoes, seeded & chopped or cherry tomatoes halved

2 cups baby spinach, chopped

1/4 cup grated Parmesan cheese

Salt and freshly ground pepper to taste

In a saucepan, bring the stock to a boil. Turn heat to low and cover to keep warm.

In another saucepan, melt a tablespoons butter. Add the pancetta or bacon and cook, stirring, until crisp and golden; transfer to paper towels to drain. Add 1 more tablespoons butter and the onion and cook, stirring, until soft. Stir in the rice and cook for 1 minute; add the wine and cook until absorbed. Add about 1/2 cup stock and cook, stirring constantly, until absorbed. Continue adding the stock a little at a time, stirring, until the rice is al dente and cooked through, about 20 minutes (the risotto will appear be slightly soupy, but not runny).

Stir in the chicken and tomatoes and cook, stirring, until the tomatoes soften, about 3 minutes. Stir in the remaining 2 tablespoons of butter, arugula, 1/4 cup cheese and the pancetta; season to taste with salt and pepper. Serve immediately with the additional Parmesan cheese if desired.

Chopped Caprese Salad

2 large tomato, cut into large chunks

3 oz fresh mozzarella, cut into chunks about half the size of the tomatoes

2 Tbsp fresh basil, chiffonade *

Raspberry Balsamic Vinegar**

Salt & freshly ground pepper to taste

Combine the tomatoes, mozzarella and most of the basil in a bowl or on a platter of baby greens. Drizzle with balsamic and garnish with remaining basil. Season with salt and pepper to taste.

* If you are unfamiliar with how to chiffonade, take a look at the video post on YouTube by Chef Jon-Paul Hutchins from the Le Cordon Bleu College of Culinary Arts.

** Flavored balsamic vinegars or even an aged balsamic vinegar add so much flavor that making a vinaigrette is not necessary. Add the vinegar sparingly as it tends to have a very strong flavor. We have fig balsamic and cherry balsamic vinegars but have never seen raspberry. While in Durham, NC, I found it in a great gourmet shop, Parker and Otis. They are open seven days a week, serving breakfast and lunch along with gourmet foods, cheese, wine and candy.It is a good thing that I do not live closer. I would be in the poor house. Click on the link above to check out their website.