Risotto with Sausage, Mushrooms, & Mint

October 22 is always a special day for us - it's our wedding anniversary. Today, Brian and I celebrate three years of marriage (!). What's so special about year number three? Well, according to a study out of the UK, the third year marks the point when "couples begin to settle into a comfortable co-existence, having come to terms with each other's imperfections." Hmm...I guess you could call it that. :)

While we aren't planning on doing any of the traditional (leather) or modern (crystal) gifts for the third year, we are planning on getting a yummy meal out on the town. And how lucky are we that Richmond Restaurant Week falls over our anniversary? We'll be eating French fare at Bistro Bobette in Shockoe Slip tonight. We've never been and can't wait.

Speaking of Europe, when we were there last year for our anniversary, Brian ordered an amazing risotto dish in Rome - complete with sausage, mushroom, and mint. It was rich, savory, and perfect for a special occasion, so we recreated a couple nights ago as an "early" anniversary dinner. You can celebrate more than once, right?

Without further adieu, here's our Anniversary Risotto: a fancy, homemade meal fit for any married or unmarried couple, complete with Italian sausage, mushrooms, peas, and fresh mint.

The secret to making risotto is to cook it slowly, stirring frequently (pretend carpal tunnel is a good thing) and adding as much liquid as the rice requires. Try to have the ingredients prepped and ready in advance. If you've made risotto before, you know you need to devote your undivided attention to cooking the rice; and you also know that it'll be worth it.

In my opinion, the flavor is best when the risotto has been made carefully (and of course, with love), topped with cheese, and served directly from the stove. Do all of this, and you'll be very satisfied.

Yummm. Happy anniversary to us!

P.S. - there's more risotto here (but with lemon and seafood).

---

Risotto with Sausage, Mushrooms, & Mint

• 6 cups low-sodium chicken stock 
• 3 tablespoons unsalted butter 
• 1 tablespoon extra virgin olive oil 
• 1 yellow onion, finely chopped 
• 1/2 lb. mild Italian sausage, ground 
• 1/2 lb. white button mushrooms, brushed clean and sliced 
• 2 cups medium-grain rice, such as Arborio
• 1/2 cup dry white wine 
• 1/2 cup shelled peas, frozen
• Salt and freshly ground pepper, to taste 
• 1/3 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh mint, plus more for garnish

1. Pour the stock into a saucepan and bring just to a simmer.

2. Separately, in a large saucepan or risotto pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes.

3. Add the sausage and cook, stirring frequently with a wooden spoon to break up the lumps, until lightly browned, about 5 minutes. 

4. Add the mushrooms and cook often, stirring, until just wilted, about 2 minutes. 

5. Add the rice and cook, stirring often, until the kernels are hot and coated with oil, about 2 minutes. 

6. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

7. Add the stock from the saucepan 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the peas and season with salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.

8. Remove the risotto from the heat. Stir in the remaining 1 tablespoon butter and the cheese. Serve immediately.

Pumpkin Buttermilk Pancakes

October is already off to a great start. We spent last Saturday and Sunday in gorgeous Charlottesville, where we were tasting wines and taking in views at Trump Winery and Blenheim Vineyards. I'd definitely recommend visiting both of these if you're in the Piedmont area - and in the mood for good wine!

October also means we, the people, now have permission to use pumpkin everywhere without restraint and without fear of being basic. Let's be honest, what else is there to do in the fall besides...pumpkin-ing everything? Yep, I'm using pumpkin as a verb here.

We've been pumpkin-ing these thick, delicious Buttermilk Pancakes before October arrived, but I wanted to wait until the official start of the season to share the recipe.

Adding real pumpkin puree and seasonal spices like cinnamon, nutmeg, ginger, and cloves to our standard Buttermilk Pancake recipe takes fall brunch to a whole new level. These are so easy that there's no need for Bisquick anymore. Top with chopped, toasted pecans for a hearty crunch!

---

Buttermilk Pancakes

• 1¾ cups flour, sifted*
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• 2 teaspoons sugar
• 1½ teaspoons baking powder
• 2 eggs, beaten
• 2-4 tablespoons butter, melted

For Pumpkin Buttermilk Pancakes, add:

• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ cup pecan pieces, toasted (optional, for topping)

1. Sift flour before measuring in a large mixing bowl. Then resift with sugar, salt, baking powder, and baking soda.

2. Mix eggs with buttermilk.

3. Combine dry ingredients with liquid ingredients, then add butter. Mix well, but with few strokes. Batter will be lumpy.

4. Cook on hot, greased griddle.

*If you don't have a sifter, you can use a strainer. If you don't have a strainer, you can also mix flour with a wire whisk or a fork. You won't get the flour quite as light as when sifting, but this will work to break up any clumps and fluff up the flour a bit.

Oktoberfest: Mini Bratwurst & Sauerkraut Balls

I know "Mini Bratwurst & Sauerkraut Balls" might sound completely weird and unappetizing, unless you happen to be a sauerkraut lover (which I'm guessing most of us are not). But, before you bypass this Oktoberfest sequel post, here me out!

Sauerkraut balls are a traditional favorite in the Midwest, thanks to the region's dense German heritage. These savory treats combine the fall's abundantly sour cabbage with the sweetness of the bratwurst.

Bratwurst is browned in a pan with onion and parsley before being mixed with milk, flour, and dry mustard. The mixture becomes dense and is easily shaped into balls before being covered in flour, egg, and finally, breadcrumbs. Freeze on a baking sheet for about 20-25 minutes to ensure they hold their shape well.

Even though the bratwurst is already cooked before these go in the oil to fry, try to size these a little smaller than golf balls - anything bigger could fry in the oil quickly without warming all the way through.

We halved the recipe; using about 3/4 pound of bratwurst, it made about 22 balls. The full recipe below would probably make between 45-50 - the perfect amount for an Oktoberfest party!

---

Mini Bratwurst & Sauerkraut Balls
makes 40-50

• 1½ pounds pork bratwursts, ground ham, or corned beef (or mixture)
• 2 pounds sauerkraut, squeezed and drained
• 1 teaspoon dry mustard
• 1 small onion
• 1 pinch parsley
• 2 cups flour
• 2 cups of milk
• Egg (for coating)
• Unseasoned bread crumbs (for coating)
• Vegetable oil (for frying)
• Honey mustard, thousand island, or cocktail sauce (for dipping)

1. Remove casing from bratwursts. Brown meat, onion, and parsley in a medium skillet over medium-high heat.

2. Add flour, milk and mustard. Stir together until combined and fluffy. Transfer to a mixing bowl and allow to cool.

3. Add sauerkraut and mix again. Roll into balls (about the size of a golf ball or slightly smaller) then completely cover balls first in flour, then dip in egg, and finally roll in bread crumbs.

4. Freeze for 20-25 minutes on a baking sheet before frying until dark brown. Drain on paper towels and serve with dipping sauce of choice.