Saturday, September 20, 2008

Playing around with risotto

I've been meaning to make Gordon Ramsay's pumpkin-pancetta risotto for a while now and since it's pumpkin season, I thought the time might be right. I even bought some pumpkin but then changed my mind.
It was still to be risotto, but an eggplant-smoked moose sausage one.

Eggplant and smoked moose-sausage risotto. (Baklazaani ja p├Ádravorsti risotto.)
~ 150 g. smoked moose-sausage (any dry smoked sausage will do), thinly sliced
1 medium eggplant, peeled and diced
vegetable oil
150 g. risotto-rice
1 ripe yellow tomato
500 ml chicken-stock
1 large shallot, chopped
2 cloves of garlic, chopped
~100 - 150 ml red dry wine
2 tablespoons of cream-cheese
~50 g. of grated Parmesan

Fry the sausage and set aside on a paper-napkin to drain. Heat some vegetable oil in a large pan and brown the diced eggplant until tender, set aside.
Bring chicken stock to simmer. In a deep sauce-pan saute the shallots and garlic in oil until tender. Stir in the rice and cook for a couple of minutes to toast the grains. Mix so all the grains are coated with oil. Pour in the wine and cook until it is completely reduced.
Pour in 1/4 of the chicken-stock and stir well. Cook until the liquid has been absorbed, then add more stock (1 ladleful). Continue that until you've used up all the stock and the risotto grains are just tender.
Now stir in the creamed-cheese and the sausage and then the egg-plant and chopped, peeled tomato. Add half of the parmesan. Check the seasoning. Stir and serve with additional parmesan sprinkled on top.

Now I know that a 'normal' risotto is made with white wine (and I thought I had some, but apparently I didn't, so I used red), but it works fine with red, especially if you use things like smoky-meats in it.
It turned out really smooth and creamy and definitely very filling.

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