Lets Start This Back Up Again!

Its been a year a a half since we have posted anything despite occasional urgings from you all about what we have been cooking up. Its about time so I'll briefly start with our most recent adventure!

After being inspired by a local Italian restaurant in St. Paul last month I (Richard) decided to recreate a wonderful dish we tried: Andouille Sausage Risotto with Parsnips topped with a beautifully seared piece of Sea Bass.

For our version I omitted the parsnips (feeling lazy) and had some good quality chorizo on hand instead but it turned out to be pretty close. You simply fry up some kidney bean size pieces of the sausage and add it to some homemade risotto and we quickly seared some Chilean Sea Bass to place on top. Paired with a good Sauvignon Blanc and it was a Tuesday night to remember.

If you haven't tried your hand at Risotto before I urge you to give it a shot. Its very simple as long as you carefully follow the procedure until you get a hang of it. We normally just add Parmesan cheese to the finished product but this recipe proves that it is incredibly versatile to whatever your mood.

Hopefully this will inspire some Risotto creativity, enjoy!

Comments

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Gray Culinary Adventures

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