Second Breakfast

This is a particularly hearty and flavorful risotto that is rich and creamy, but can be made without dairy or even meat if you substitute “sausage style” TVP for the real thing. I made this with real sausage and it was terrific. Thjs is adapted from “The Silver Spoon” cookbook, which my mother-in-law got for me for Christmas this year.  This book is the Italian equivalent of “The Joy of Cooking”, and translated into English for the first time.
People think risotto is hard and time-consuming — it isn’t. While you’re adding the stock and stirring it in you can clean up the kitchen in between each ladleful.

Items

• 6-7 cups of chicken or veggie stock (no tomato), brought to a very low boil
• 2-3 mild italian sausage, skinned and crumbled (8-10oz), or sausage-style TVP
• 1 cup canned pumpkin
• 2 cups arborio rice
• 1 medium onion, chopped
• 2 tbsp butter or olive oil
• 6-8 fresh sage leaves thinly sliced, or 2 Tbsp dried crumbled sage
• 1/2 tsp freshly-grated nutmeg
• 3/4 cup white wine
• 4-5 Tbsp freshly-grated Parmiggiano-Reggiano cheese (optional)
• Salt and freshly-ground black pepper to taste

Method

1. Heat stock in a medium saucepan to a very low boil. While the stock is heating, melt butter or oil in large (4qt) pan.
2. Add onions and sautee over medium heat until softened. Add sausage and cook until sausage is mostly browned, breaking into small pieces along the way.
3. Add the rice and stir until all grains are coated.
4. Add the wine and stir until the wine is incorporated.
5. Add the pumpkin and most of the sage and stir to combine.
6. Now add the stock, one ladleful at a time, stirring until the stock is absorbed by the rice. I loosely cover the pot in between each addition to keep the heat going. Adjust the heat to make sure the rice is boiling gently but not too much. The idea is to add the liquid slowly and keep the heat constant (hence the pre-heating of the stock). I stir so that I’m bringing the mixture from the bottom of the pan to the top each time, as the liquid will want to rise to the top.
7. Near the end of the addition of the stock start tasting the rice for tenderness.  You’ll know you’re done when the rice grains have expanded surprisingly, are still al dente, and the whole mixture is rich and creamy.
8. Add the nutmeg, and remaining sage. Adjust salt and add pepper to taste.
9. Finish with the cheese (optional).

Serves 4-6.

Goulash is one of those dishes that everyone’s mother makes.  The usual combination is elbow macaroni, ground beef, and stewed tomatoes.  My mother used Kraft dinner as the base.
Real goulash is made with lots of paprika, and often no tomato.  Usually beef or pork is included, but it works quite well with soy crumbles.  It is best served over wide egg noodles, or Kluski-style noodles.

Items

• 3 large or 4 medium sweet onions, peeled and roughly chopped
• 4 Tbsp olive oil
• 5 Tbsp sweet paprika
• 2 tsp smoked paprika
• 8oz chicken or veggie stock (without tomato if possible)
• 1 tsp marjoram
• 1 large clove garlic, minced
• rind of 1 lemon
• kosher salt and fresh ground black pepper
• 1 pkg (12oz) Morningstar veggie crumbles
• 1 lb pkg wide egg noodles

Method

1. Heat oil in large sautée pan over medium heat.  Cook onions until golden, 15-20mins.
2. Add stock, paprika, marjoram, garlic, pepper, and lemon.  Stir to combine well, turn heat down, and cook at least 30 minutes to an hour.
3. Fry veggie crumbles in a little oil until nicely browned.  If you’re not a purist, a little beef bullion improves the flavor.  When done, add to the goulash.  Add salt to taste and turn heat down to simmer.
4. Cook pasta in salted water according to package directions until al dente, drain, and serve with goulash ladled over top.

This was a hit in my house last night.