Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for sauteing |
1 medium yellow onion, sliced |
6 links polish sausage, sliced diagonally |
sauteed spinach, recipe follows |
mushroom risotto, recipe follows |
Directions:
1. Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto.
2. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
3. Sauteed Spinach:
4. 1 pound fresh spinach, washed and trimmed
5. 1 medium yellow onion, sliced
6. 2 tablespoons vegetable oil
7. 2 cloves garlic, chopped
8. Salt and pepper
9. Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper.
10. Mushroom Risotto:
11. 2 tablespoons olive oil
12. 1 medium yellow onion, chopped
13. 2 cloves Garlic
14. 1/4 cup porcini mushrooms, reconstituted in water to cover
15. 1 cup Arborio rice
16. 1 cup white wine
17. 1/4 teaspoon salt
18. 1/8 teaspoon freshly ground black pepper
19. 6 cups chicken stock
20. 2 tablespoons Parmesan
21. Fresh parsley, for garnish
22. Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately.
23. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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