When life gives you bad risotto, make…

I made this risotto that had no flavor… at all. It was horrible. No idea how I did it, but no use throwing out tasteless risotto. I turned it into soup, and it was good. And so it came to pass that we ate it all up. Yum!

Roasted Tomato & Risotto Soup
roastedtomatochorizoblogsm.jpg

olive oil
1 1/2 arborio rice
6 c beef broth
1 750 ml bottle Cabernet Sauvignon

6 medium tomatoes
9 spicy sausages (chorizo and the like), cut into bite size silces
2 onions, coarsly chopped
1 package shitake, baby portabella, or brown mushrooms, sliced

1 bunch fresh cilantro, coarsely chopped
light sour cream

Preheat oven 450°f

Heat 1 T oil in the pan add the rice in and sauté for a minute or two. Add in 2 – 3 cups of broth and cook stirring occasionally until broth is reduced. Add in a cup of wine and more broth and cook until rice is done, adding more liquid as necessary. You really don’t need to worry about making good risotto here, that’s not really the goal. When the rice is done set it aside.

While rice is cooking cut tomatoes in half and drizzle with olive oil, salt and pepper. Roast in oven for 15 – 20 minutes or until they look like something you want to pulverize and make some soup out of.

While the rest of this is going on sauté the sausages in a little bit of oil until cooked through. Transfer sausages to a bowl. Cook onions in sausage grease until slightly translucent add in mushrooms and cook until the mushrooms are tender.

Reserve 1/3 cup of wine. To assemble the soup; pour the rest of the broth and wine in a big pot. Add in the tomatoes and blend with a stick blender. (If you don’t have one, blend them in a blender before adding them in.) When the consistency is smoothish add in the onions and mushrooms. Bring to a boil, reduce and simmer for 10 – 15 minutes. Add in the risotto and sausage, simmer for a couple of minutes. (Do not cook for very long or the rice will keep absorbing liquid and you will be eating paste.) Remove from heat, stir in some cilantro leaving some for garnish.

Garnish with cilantro, sour cream and splash of wine. Serve and prepare to be happy.

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2 thoughts on “When life gives you bad risotto, make…

  1. Kris, your photos are just gorgeous! They make me want to eat. (Well even more then usual 😉 I have too have made the tasteless risotto, “spring vegetable” yep – no taste at all! I always appreciate it when you revisit the less-than- impressive events in your kitchen, recycle them into something tasty and then share them with all of us. Thanks again!

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