St. Louis Style Tastasal Risotto

Ingredients

In this St. Louis adaptation of the Italian risotto, the traditional Italian ingredients are combined with St. Louis-style tastasal, a local sausage. The addition of tastasal adds a smoky and savory flavor to the dish, giving it a unique twist that reflects the flavors of St. Louis cuisine. We alse have the original recipe for Risotto tastasal, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 pound (225g) St. Louis-style tastasal, diced 1/2 pound (225g) St. Louis-style tastasal, diced
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the chicken broth and wine over medium heat until hot but not boiling. Keep it warm on low heat.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant.
3. 3.
   Add the Arborio rice to the skillet and stir to coat the grains with the onion and garlic mixture.
4. 4.
   Add a ladleful of the warm broth mixture to the skillet and stir continuously until the liquid is absorbed.
5. 5.
   Continue adding the broth mixture, one ladleful at a time, stirring constantly until the rice is cooked al dente, about 20 minutes.
6. 6.
   In a separate skillet, cook the diced tastasal until browned and slightly crispy.
7. 7.
   Once the rice is cooked, stir in the cooked tastasal and grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Tastasal — If St. Louis-style tastasal is not available, you can substitute it with a smoky sausage or bacon to achieve a similar flavor profile.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy texture.
• Use homemade chicken broth for the best flavor.
• For a vegetarian version, replace the tastasal with smoked tofu or grilled vegetables.
• Experiment with different types of cheese, such as smoked Gouda or aged cheddar, for a unique twist.
• Serve the risotto as a main course or as a side dish with grilled meats or roasted vegetables.

Serving advice

Serve the St. Louis Style Tastasal Risotto hot as a main course, accompanied by a fresh green salad or steamed vegetables. Pair it with a glass of dry white wine to complement the flavors of the dish.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or a cookie cutter. Garnish with a sprig of fresh parsley and a sprinkle of grated Parmesan cheese.