Be the first to Risotto is made easily in the clay cooker. This version uses a microwave, but you can adapt it for oven use. Keep in mind that the clay-pot needs to be pre-soaked, so plan accordingly.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 1 pound (450 g) mild Italian pork sausages, casings removed
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup (250 mL) uncooked long-grain white rice
- 1 can (13-3/4 ounces or 400 g) regular-strength chicken broth
- 3/4 cup (180 mL) dry white wine
- 1/2 cup (125 mL) shredded Parmesan cheese
- 1 pound (450 g) raw shrimp, shelled, deveined
- Minced fresh parsley
Preparation:
Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in a sink full of cold water about 15 minutes. Drain.
Crumble sausage into cooker. Place covered clay cooker in microwave oven. Microwave on full power, stirring once, until sausage loses pink color (about 8 minutes). Pour off and discard drippings. Stir in onion and garlic. Microwave covered on full power 3 minutes. Stir in rice, broth and wine. Microwave covered on low power (defrost) just until rice is tender, 40 to 45 minutes.
Stir in Parmesan cheese. Arrange shrimp, tails at center, in even layer over rice. Microwave covered on full power until shrimp turns pink, about 5 minutes. Let stand covered about 5 minutes. Garnish with parsley.
Yield: 6 servings
Oven Method:
Soak clay cooker as above.
Saute sausage in a skillet on top of the stove until no pink color remains, but do not over-cook. Drain.
Combine cooked sausage, onion, garlic, and rice. Spread in the bottom of the clay cooker.
Combine chicken broth and white wine. Pour evenly over rice mixture.
Cover clay cooker with lid and place on rack on the lowest shelf in a cold oven. Set oven temperature to 400 F. and bake for 50 minutes.
Remove clay cooker from oven. Stir in Parmesan cheese and peeled raw shrimp. Cover again and return to the oven for an additional 15 minutes.
Portion onto plates, sprinkle with parsley, and serve.
Crumble sausage into cooker. Place covered clay cooker in microwave oven. Microwave on full power, stirring once, until sausage loses pink color (about 8 minutes). Pour off and discard drippings. Stir in onion and garlic. Microwave covered on full power 3 minutes. Stir in rice, broth and wine. Microwave covered on low power (defrost) just until rice is tender, 40 to 45 minutes.
Stir in Parmesan cheese. Arrange shrimp, tails at center, in even layer over rice. Microwave covered on full power until shrimp turns pink, about 5 minutes. Let stand covered about 5 minutes. Garnish with parsley.
Yield: 6 servings
Oven Method:
Soak clay cooker as above.
Saute sausage in a skillet on top of the stove until no pink color remains, but do not over-cook. Drain.
Combine cooked sausage, onion, garlic, and rice. Spread in the bottom of the clay cooker.
Combine chicken broth and white wine. Pour evenly over rice mixture.
Cover clay cooker with lid and place on rack on the lowest shelf in a cold oven. Set oven temperature to 400 F. and bake for 50 minutes.
Remove clay cooker from oven. Stir in Parmesan cheese and peeled raw shrimp. Cover again and return to the oven for an additional 15 minutes.
Portion onto plates, sprinkle with parsley, and serve.
