It is a bizarre day outside right now. It is 55 degrees, foggy, gusty and the rain is coming in at an angle. I can’t decide if I am supposed to be running around in shorts or cuddled up in a blanket with a good book and hot chocolate. Whatever this weather is, it is making me crave comfort food. So I thought I’d share with you my new risotto recipe! (Yes, I am obsessed.)
Opening the fridge a few days ago, I knew I wanted risotto, but was unsure if I had the right ingredients. Staring back at me was an oversized cabbage, a link of Kielbasa and mushrooms; the last of the winter produce. But the only wine I had in the house was red. Never fear; time for drunken risotto with a distinctly Polish theme!
Drunken risotto simply means that the rice is made with red wine instead of white. In the case of this recipe, I find it adds a totally different dimension to the dish. The red wine pairs perfectly with the earthy tastes of the mushrooms and Kielbasa.
Drunken Risotto with Kielbasa, Cabbage, and Mushrooms
- 3 cups chicken stock
- 2 cups of water
- 1¼ cup Aborrio rice
- ¾ pound of Kielbasa, sliced into small chunks
- 3 tablespoons butter
- medium onion, chopped
- ¾ cup dry red wine
- half of a large cabbage, chopped
- 1 cup frozen peas
- 1-cup mushrooms, chopped
- ¾ cup Parmesan
1. Combine the chicken stock and water in a saucepan. Heat till warm and then keep at a constant temperature just below simmering.
2. In a frying pan cook the Kielbasa and then set aside.
3. Melt 1½ Tbs butter to heavy bottom pot (or risotto pan) on medium high heat. Add onion and sauté until tender. Add garlic and mushrooms. Cook until fragrant. (You can add more butter if you would like for the mushrooms to soak it up.)
4. Add the rice. Stir for a few minutes until well coated, and then add the wine. When all the wine is absorbed add between ½ cup and 1 cup of stock to the rice. Stir continuously until all of the stock is absorbed. Then add another ½ cup of hot stock. At this point add all of the cabbage. After adding 3 cups of stock add in the frozen peas. Continue adding stock until rice is tender, about 22 minutes. (You may have some stock leftover)
5. Just before the rice is finished, add the Kielbasa. When the rice is tender, stir in the Parmesan, and glaze with the remaining butter. Garnish with finely chopped parsley, if desired.