Veal Sausage Risotto
Veal Sausage Risotto with Fresh Sage
1 lb all veal sausage
1 tbsp olive oil
4 large leaves of sage, washed and chopped
1 cup Carolina Gold Rice
1 quart + 1 cup chicken bone broth
1 shallot, finely minced
1 zucchini, chopped,
2 cloves of garlic, chopped
2 tbsp butter
¼ cup red wine
Sea salt and pepper to taste
1 tsp Dr. Cowan’s Garden Ashitaba powder
1 tsp Dr. Cowan’s Garden Turmeric powder
1 tsp paprika
Yoghurt and sauerkraut as a garnish
- Heat the chicken stock in a small heavy-bottomed saucepan until it simmers. Pull the saucepan to the outer periphery of the burner, or, if your range is electric, lower the heat setting and keep the stock just below a simmer throughout cooking.
- In a heavy bottom 3 quart saucepan, heat the olive oil on medium until hot. Add the sausage and brown on all sides. Once cooked through and browned, break up and continue to sauté. Set aside in a heatproof bowl.
- In the same pan melt the butter over low heat until it foams. Add the shallots, garlic, zucchini, and sauté, stirring with a wooden spoon, until the shallots are translucent and have nearly melted into the butter, about 5 minutes. Add the rice, increase the heat to medium, and sauté, stirring, until the grains are coated with butter and have turned opaque about 2 minutes.
- Add the wine, stir, and reduce to a glaze over medium-low heat. Ladle in 1 cup of hot stock and add the sage, ½ teaspoon salt, and ½ teaspoon pepper; stir once to make sure the grains are just covered with liquid. Cook the rice, uncovered, at the barest simmer, until the liquid has nearly evaporated and the rice begins to look dry.
- Add another ladle of hot stock. Continue to cook the risotto in this fashion, adding stock as needed, until the rice grains have expanded and no longer have a hard starch center, about 20 minutes. Stir in the Parmesan. The risotto should look creamy but not wet.
- Add the powders in at the end of cooking and stir in with some extra butter.
- Top with yoghurt and sauerkraut.