December 03, 2005
【食驗室】紅菊苣香腸燉飯Risotto al radicchio e salsiccia
Due to the reasons that I’m trapped by work, and the personal driver is not home, I am forced to stay home these days. Apart from working in front of the computer, cooking becomes the greatest enjoyment of the day.
I spent five year to accept radicchio. Why? Because basically I don’t eat anything bitter. I just refuse to eat any bitter vegetable no matter how “good” they may taste. I just can’t fall in love with them.
So why now? Well, I don’t know… I guess it’s probably because my habits change a bit since I moved here and I became more acceptive, or more for the discovery that a little balsamic vinegar can help to neutralize the bitterness.
If there’s any radicchio in the fridge, it’s never my idea. It’s always Michele who buys this kind of thing. However, since our last grocery shopping, he’s busy with recording and going around for demo and I’ve been busy for my translation work, we both have little time for cooking… I opened the fridge this morning and saw six radicchios waving at me… They’d go bad if I don’t cook them as soon as possible. Therefore I went to the supermarket nearby and get some sausages so I can prepare some risotto tonight.
Since I was buried by work, how come I’d have time to prepare risotto? That’s because it’s just getting too cold these days. I don’t have congee or Chinese hot pot to warm me up. Risotto is actually a second choice. Imagine sausage and radicchio together, it sounds very wintery and just thinking at it I started to feel warmer.
Cut two shallots and fry with olive oil. Add radicchio chunk (about 2cm long) and fry slight until color starts to change. Then add sausage meat (cut to small chunk), a bit white wine, some balsamic vinegar and curry powder. Cover and simmer for a minute or so. Add a cup of rice and mix-fry for two to three minutes. Then it’s ready to add water for stewing. The water needed is about 0.7L. You’ll have to add it bit by bit instead of adding all of them in one shot. From preparing to finish cooking, it’s about 30 minutes. It actually doesn’t take long.
After the rice is cooked, cover the pot for a few minutes, then its ready for the table. Doesn’t it look inviting? At least for me… probably because I only had a few cookies for lunch…
The quantity I put here is about two dishes and it’s actually too much for me. I had one and a half, and the rest was left in the dish. I even had to take some digestive to kill the satiation. I came immediately to my computer to put it down before the satisfaction went away. Now I kind of digested it and am ready for work!