Cooking Instructions
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Step 1
Mince one of the
Shallots (2)
and set aside. Slice the other shallot into thin rings and place in a medium bowl. Mince the
Garlic (1 clove)
and set aside. Remove the
Fresh Basil (9 g)
leaves from the stems and discard the stems. Roughly chop the basil and set aside.
Step 2
Mince
Fresh Chives (6 stalks)
and set aside for garnish. Zest the
Lemon (1)
into a small bowl. Juice the lemon into another small bowl and discard seeds.
Step 3
Pour the
Apple Cider Vinegar (15 mL)
over the sliced shallots in the medium bowl. In another bowl, combine
Salt (2 g)
, half of the garlic clove, a half teaspoon of
Granulated Sugar (6 g)
,
Dijon Mustard (15 g)
, and
Olive Oil (30 mL)
. Mix well.
Step 4
Cut each
Tomatoes (2)
into wedges of eight and add them to the bowl with the shallots. Add the dressing and the sliced basil, toss gently, and hold for plating.
Step 5
Heat a large saucepan over medium high heat. When hot, add
Olive Oil (15 mL)
. Remove the casings from the
Turkey Sausages (2)
and crumble into the hot pan. Saute until browned, about five minutes.
Step 6
Add the
Fresh Baby Spinach (140 g)
to the pan and saute quickly while stirring for one minute. Remove from heat. Remove turkey and spinach from saucepan.
Step 7
Bring four cups of water to boil in a medium saucepan with
Chicken Base (3 pckg)
and stir. Place a large saucepan over medium high heat. When hot, add
Olive Oil (10 mL)
, minced shallots, and remaining garlic. Saute for one minute.
Step 8
Deglaze with
White Cooking Wine (120 mL)
and cook for two minutes.
Step 9
Add the
Arborio Rice (225 g)
and saute for two minutes while stirring constantly.
Step 10
Add one cup of broth to the risotto. Reduce the heat to medium and stir until the broth is absorbed, about five minutes.
Step 11
Continue to ladle broth in half cup increments at a time, while stirring consistently. Keep adding broth until fully absorbed and rice is creamy and tender.
Step 12
Finish risotto by adding the
Unsalted Butter (30 g)
,
Parmesan Cheese (45 g)
, spinach sausage mixture, lemon juice, and
Salt (2 g)
. Stir again.
Step 13
Scoop an even amount of risotto into two bowls. Serve the tomato salad on the side. Garnish the risotto with the lemon zest and chives.
