Posts tagged: Romano Cheese

Italian Sausage Faux Risotto

Some may not consider this a real risotto but it’s close.  All of the ingredients are there but the exact preparation is not quite true to a traditional risotto. In this recipe the fat comes from the sausage, the wine is added at the end rather than the beginning, and the Romano is not stirred in. In any case, it’s a very tasty dish.

Italian Sausage Risotto

Italian Sausage Risotto

In a traditional risotto, the rice is cooked briefly in butter or olive oil to coat the grains with fat. White wine is added and absorbed by the grains. When the wine evaporates, the heat is raised to medium high and hot stock is gradually added in small amounts while stirring gently, almost constantly.  Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At about 17 minutes from when the wine evaporated,  take the rice off the heat and dice cold butter and finely grated Parmigiano-Reggiano or Grana Padano cheese.  Whip in the cheese and butter to make the texture as creamy and smooth as possible.

Serves: 4

Ingredients:

  • 1/2 lb mild Italian sausage or hot Italian sausage, (2-3 links) casing removed
  • 2 cloves garlic, finely chopped
  • 1 chopped onion, red preferred
  • 1 bell pepper, rough chop
  • 2 Anaheim peppers, rough chop
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 cups arborio rice
  • 2 1/2 cups chicken stock
  • 1 cup white wine
  • 1 chopped tomato
  • 1/4 cup grated Romano cheese

Directions:

In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned. Add garlic, onion, bell pepper, Anaheim peppers, oregano, salt and pepper. Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened. Add rice and mix well. Add chicken stock. Bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes, stirring once. Add white wine, stirring often and simmer approximately 5 minutes or until rice is tender and creamy. Stir in tomato. Top with Romano cheese and serve immediately.

Pan Fried Tilapia with Shallots and A to Z Salad

Simple and quick meal.

Ingredients:

2 6-8 ounce Tilapia fillets
2 shallots
16 asparagus stalks
2 medium zucchini
4-6 green onions
2 tablespoons pepper infused extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons salt
2 tablespoons course ground pepper
2 tablespoons paprika
1 tablespoons basil leaves
1 tablespoons ground cinnamon
1 tablespoons cayenne pepper
1 tablespoons thyme leaves
Grated Romano Cheese

Directions:

For the A to Z salad, cut asparagus in 1/2 inch lengths on the diagonal. Boil for 5 minutes or until the asparagus can easily be speared with a fork. Remove from heat and drain water. Use a vegetable peeler or mandoline to cut the zucchini into strips lengthwise. Cut green onion into 1 inch lengths. Add vegetables to a salad bowl. Add olive oil and salt and pepper to taste. Toss to mix vegetables and oil.

Pan Fried Tilapia with Shallots and A to Z Salad

Pan Fried Tilapia with Shallots and A to Z Salad

Thinly slice shallots. Add shallot slices and 2 tablespoons of pepper infused olive oil to a medium to large skillet. Over a medium heat cook shallots for 5 minutes stirring frequently.
In a small bowl, mix dry spices. Melt 1/4 cup butter. For each side of the tilapia fillets, brush with melted butter and dust with spice mixture. Lightly pat the fillet. Move the shallots to the edge of the skillet a fry the tilapia in the same skillet for 2 1/2 minutes on each side.
Serve tilapia topped with shalots. Serve A to Z salad topped with Romano cheese.

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