Italian Holiday Table: Sausage and Mussel Risotto
Author: 
Recipe Type: Main
Cuisine: Italian Inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
 
Ingredients
  • ¼ cup garlic infused olive oil *** (split between onions, searing sausage, and tomato seafood stock)
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 3 c. water/seafood stock
  • 1 (28-ounce) can crushed tomatoes
  • ¾ pound Italian sausage, casings removed
  • ¼ c. of sliced fennel
  • 1 small white onion, finely chopped
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 2 tablespoons butter
  • 24 mussels (about 1½ pounds total), debearded
  • ½ cup torn fresh basil leaves
  • drizzle of hot pepper oil (on top as finishing oil)
OPTIONAL
  • 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
  • ½ cup grated Parmesan cheese, plus more for serving
  • Crusty Bread
Instructions
  1. Heat ⅛th cup oil in a medium pot over medium heat. Add the garlic and bay leaf. Saute until the garlic is tender, about 1 minute. Add the tomatoes and 3 c. water/seafood stock. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, approximately 20 minutes. Remove bay leaf.
  2. In a medium saucepan, poach your Italian-style sausage in water until it has reached an internal temperature of 150ºF. Remove the sausage and set aside. If your sausage is pre-cooked, you can skip the previous step. If you poached the sausage, quickly pat dry the sausage with a paper towel to remove surface moisture that will effect the browning of the exterior. Heat oil in pan until it just starts to smoke. Add the sausage and sear each side until properly browned on all sides. Remove sausage from the pan and let cool down for 10 minutes and slice.
  3. In a medium saucepan, heat ⅛th cup oil over medium. Add onion and fennel; season with salt and pepper. Cook until the fennel and onion has softened, about 3 to 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine and cook, stirring until absorbed, about 1 minute.
  4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid). After the 4th cup of tomato mixture has been added to the risotto add your mussels to the saucepan with the tomato mixture, cover and cook (approximately 5 minutes). When the mussels have opened add the mussels onto the risotto. Add in the knob of butter and stir. Add the sliced sausage, basil and pepperolio oil over the top of each dish.
Recipe by Honest Cooking at https://honestcooking.com/sausage-and-mussel-risotto-and-white-chocolate-pomegranate-bark/