BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

RISOTTO, TOMATO SOFRITO

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This recipe is made with Rojas sausage and English peas, and served with grilled shrimp for a paella-like risotto. Of course the sausage may be omitted if desired.

Ingredients:

  • 3 tablespoons EVOO

  • 4 ounces ground Rojas sausage, cooked (see recipe)
  • 1/2 cup shallots, minced
  • 2 cloves garlic, minced
  • 1 each red and green pepper, diced (about 2 cups)
  • 1 1/4 cup arborio, short grain rice
  • 1 teaspoon Bob's Flavors of Spain mix (purchase or see recipe)
  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads
  • 1/4 cup tomato paste
  • 5 cups chicken stock, hot
  • 1 teaspoon sea salt
  • 1 teaspoon ground coriander
  • 3 tablespoons parsley, chopped
  • 1 cup creme fraiche, optional
  • 1/4 cup chives, minced, optional
  • 1 cup English peas, blanched

     

Method:

Place small amount of oil in large sauce pot over moderate heat. Add shallot, garlic, peppers, and cook till aromatic. Add sausage and rice and cook until rice is translucent slightly. (about 6-8 minutes) Add spice, wine, saffron and tomato paste; cook until wine is absorbed. Add hot stock, slowly and season with salt, pepper, and coriander. Start tasting to check for doneness. Stop adding stock when your reach al dente. Fold in parsley and peas. Taste and adjust seasoning. If rice is heavy, whip 1/2 cup whipping cream and fold in.

Serve immediately with grilled garlic shrimp. (see recipe)






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