After having quite the fun time (NOT) trying to update my blog while my laptop was out of commission, I decided to shelve it until I could get things running again. I'm happy to say that as of today, March 12th, 2009 @ 3:15 pm CST, I have my laptop back up and running again!
I had quite a few leftover vegetables and I was looking for a delicious way to use them. I stumbled across a recipe for a Risotto Torte online, and decided to add in some vegetables for me, and some protein for my husband in the form of italian sausage. You can use mild or sweet, but I just happened to have sweet italian sausage on hand. The result is a light, fluffy risotto, with many satisfying flavours.
Risotto is one of those dishes you can cook whichever way is more comfortable to you. The intensely laborious constant stirring while gradually adding stock method, of which, I'm a big believer, and the make certain your measurements are right on and just let it sit with occasional stirs, of which, I'm not a big believer as I'm terrified I'll burn the bottom. So, I wrote this dish for those of you who are not paranoid, but me, I'm a gradual stock adder. :)
- 4 oz. broccoli, cut into small florets
- 4 oz. spinach
- 4 oz. sweet italian sausage, casings removed
- 1/2 C dry white wine
- 1/2 and onion, chopped
- 1 sweet bell pepper, chopped
- 4 1/2 cups stock
- 2 garlic cloves, crushed
- 4 oz. Parmesan, coarsely grated
- 4 eggs, separated
- 2 Tbs. olive oil
- salt and ground black pepper
- 4 Tbs. butter
- oil for greasing
- chopped parsley, for garnish (optional)
- 1 1/4 cups Arborio rice
Blanch the broccoli and spinach for 4 minutes, then drain and reserve.
Brown the sweet italian sausage in a skillet. Drain the grease and set on a paper towel to absorb any additional grease/
In a large saucepan, gently fry the onion, garlic and pepper in the oil and butter for 5 minutes until they are soft.
Stir the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed.
Pour in the stock, season well, bring to a boil, then lower to a simmer. Cook for 20 minutes or until risotto is tender, stirring occasionally.
While that is simmering, grease a 10 in. round deep cake pan and then line the base with a disc of waxed paper. Preheat the oven to 350.
Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks.
Whisk the egg whites until they form soft peaks and carefully fold into the rice. Add the spinach, broccoli, and sausage. Turn into the prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center.
Allow the torte to cool in the pan, then chill if serving cold. Run a knife around pan and shake out onto serving plate.
Garnish, if desired.