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Archive for September 7th, 2008

I have really enjoyed exploring the many possibilities of risotto preparation, but none as much as making this risotto torta. This is the jeweled crown of all risottos, and, while I selected fresh herbs and a cilantro chicken sausage for some of my ingredients, I think this recipe could be perfectly adaptable to almost any selection of additions. It is that good. It makes for a beautiful presentation – it looks like a grand cake, and a great company dish, too. This torta serves 12. Plan ahead – it needs to be refrigerated overnight. Enjoy!

Risotto torta (adapted from Martha)

1 package Trader Joe’s cilantro chicken sausage¬†

6 tablespoons margarine

1/2 cup whole wheat bread crumbs

2 1/2 quarts chicken broth

1 onion, finely chopped

2 cloves garlic, minced

1 cup finely chopped fresh herbs (thyme, rosemary, basil, parsley, oregano)

3 cups arborio rice

1 cup dry white wine

1/2 cup soy parmesan cheese

coarse salt and freshly ground pepper

Grease an 8″ springform pan and coat with bread crumbs. Set aside. In a large saucepan, heat the broth to boiling and then lower to a simmer.

Chop the sausage into small bits and brown in a large skillet. Set aside.

In the same skillet, melt 3 tablespoons margarine. Add the onion, garlic, and 2/3 cup of the herbs, and cook until translucent. Raise the heat to medium, and add the rice. Stir well to coat the rice, and cook for about 3 minutes.

Add the wine and simmer, stirring occastionally. Add 3/4 cup of the hot broth and simmer, stirring constantly, until mostly absorbed (about 3 minutes). Add the remaining broth 3/4 cup at a time, stirring constantly. Always wait until each ladleful is nearly absorbed before adding the next one.

Continue until the rice is al dente, a total of 20-25 minutes. Add the remaining 1/3 cup of the herbs about halfway through the cooking time.

Stir in the remaining 3 tablespoons of margarine, the soy parmesan, the sausage, and salt and pepper to taste. Pour into the prepared pan, and cool completely. Refrigerate overnight covered with plastic wrap.

Preheat the oven to 400 degrees F. Bake the torta for about 30 minutes. Unmold the torta carefully onto a serving plate, sprinkle grated soy parmesan over the top, slice into wedges, and serve warm.

 

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