A delicious one pot meal. Leftovers reheat well. Thank you to Sara, for the inspiration.
2 cups arborio rice
3 Italian style pork sausages, casings removed
12 button mushrooms, sliced
2 red peppers, large-diced
1 onion, diced
1 cup frozen peas
1 bay leaf
2 tablespoons tomato paste
splash of white wine
1 tablespoon of butter
2 tablespoons of olive oil
3 3/4 cup chicken or vegetable stock
1 tablespoon of soya sauce
1/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup fresh basil cut into chiffonade
chili flakes to taste (optional)
salt and freshly ground black pepper
METHOD:
Preheat oven to 350F.
In a large oven proof sauteuse or oven-proof skillet, heat olive oil over medium high heat. Add sausage meat. Break up into small pieces. Saute for 10 to 12 minutes until golden brown. Move sausage over to one side in the pan to make room for the onion. Add diced onion to the hot spot to saute. Saute for 4 minutes.
Meanwhile, in medium size pot bring chicken stock to a boil, and continue to simmer as you prepare the next steps.
Deglaze pan with a splash of white wine. Add tomato paste and chili flakes (if using) for about a minute. Next add mushrooms and peppers, stir fry for 2 minutes. Lastly stir in rice, bay leaf, butter, hot chicken stock, soya sauce and peas. Raise heat to high and bring to a boil.
Cover and place in oven for 18 minutes. Uncover for additional 5 minutes.
Remove from oven and let stand covered at room temperature for 5 minutes. Be careful pan will be very hot.
Sprinkle freshly grated Parmesan over rice and fluff with a fork. Sprinkle basil over top, give it a gentle stir and serve.
TIPS:
1. General rule for cooking rice is that the ratio of liquid to rice is 2 to 1. In this recipe, I have decreased the stock by 1/4 cup to allow for the additional liquid from the vegetables and splash of wine. This step is important to prevent the rice from becoming overcooked.
2. You can substitute the Italian style pork sausages, with your favourite sausage.
3. I use a potato masher to break up the sausage meat, while I saute.
4. To add more flavour depth you can saute 1/4 cup of diced bacon with the sausage.
