Tuesday, June 8, 2010

Potato risotto

“Chuck’s Day Off,” hosted by Chuck Hughes, is an excellent show on the new (also excellent) Cooking Channel. He’s a restaurant chef, a no-nonsense cook, and doesn’t bore me with stories of his childhood. (And he doesn’t say YUMMO.) This recipe is inspired by him, modified by me, and a nice new thing to try.One curious thing: he said the stock didn’t need to be simmering the way you would want it with a traditional risotto. Ok, I’ll buy that, although I think I’ll still heat the stock so as not to interrupt the cooking with temperature drops.

A word about the sausages. The recipe below is the way I found it on the web. Needless to say I didn't make 10 lbs. of sausage. I had exactly 1.6 lbs. of lamb shoulder. I took my calculator and multiplied each ingredient by .16 to arrive at the proportions I needed. I didn't stuff it into casings; I wrapped it tightly in plastic wrap, put it in vacuum-sealed bags.

Potato and leek risotto
1 lb. Yukon gold potatoes, ½” cubes
1 tbsp olive oil
1 leek (white and light green parts), rinsed well and chopped
4-5 oz. mushrooms (whatever kind you prefer)
4 cups chicken stock
¾ cup grated parmesan cheese
1 cup mustard greens, julienned
additional baby greens as available (optional)
salt and pepper to taste

Bring a pot of water to a boil. Salt it well and blanch the potatoes for 5 minutes.In the meantime, cut up the mushrooms.Heat the oil in a sauté pan until shimmering. Add the mushrooms and leeks, a bit of salt and pepper, and sauté until softened but not colored.Drain the potatoes and add them to the pan. Toss to coat with the oil. Add stock in ½ - ¾ cup increments. Simmer, stirring often, in the same fashion as you would with a regular risotto. When the potatoes are nearly done (softened but still al dente), add a bit more salt and pepper and taste, then add the greens. Let them wilt for just a couple of minutes.Add cheese, taste, and adjust seasoning as necessary. Serve in heated wide bowls, garnished with the scallion.

Moroccan Lamb Sausage
10-lbs ground lamb
3-cups minced onion
3-cups finely chopped fresh parsley
2-cups ice water
3-tbsp salt
2-tbsp cayenne
1-tbsp freshly ground black pepper
1-tbsp dried oregano
1-tbsp dried coriander
1-tbsp dried marjoram
1-tsp cumin

Combine all ingredients, mix well. Form into 8 5” logs. Wrap in plastic and vacuum-seal them in bags. Boil 10 minutes and then brown in butter in a skillet.


Jenn said...

I hate YUMMO too.. and Sammies.. why can't you call them sandwiches like everyone else? hehe ANYWAY.. this looks great! I didn't know you could make sausage that way. This is something I am definitely going to try! And the risotto..mmmmm...with potatoes and leeks, I bet I could get Chris to eat it too! Thanks for the recipes!

Melanie said...

I've never heard of potato risotto but it looks and sounds fantastic! It also looks like I need to get to checking out the new cooking channel.

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