Steph’s Virtual Bridal Shower – Risotto and Cupcakes!
Oct 21, 2011, Updated Aug 19, 2022
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Have you heard? Steph from Steph’s Bite by Bite is getting married! October 29th is her big day! Kita from Pass the Sushi had the wonderful idea of having a Virtual Bridal Shower for Steph to celebrate. So today we get to share some of our romantic meals with Steph. After 10 years of marriage I would like to think I know a little bit about romantic meals. Today I am giving you my Sausage and Mushroom Risotto with Red Velvet Cupcakes for dessert.
My husband and I had this risotto 6 years ago at my sister in law’s rehearsal dinner. It was so good; I had to try to make it at home. It isn’t quite the same, but it is rich, creamy, and delicious. Serve with a glass of wine, and you have a romantic dinner, perfect for a cool night. But you have to have dessert too, right? Anything red just says sexy to me, so Red Velvet Cupcakes fit the bill. Plus they are cute and little, so you don’t get too full.
Congrats Steph! I hope you and Lucas have a long and happy life together! I can’t wait to see pictures from your special day.
Sausage and Mushroom Risotto
3 cups chicken stock
3 cups beef stock
2 Tbls olive oil
1 small onion, diced
2 garlic cloves, minced
8 oz Shitaki Mushrooms
½ tsp thyme
1 lb Italian Sausage
1 Tbls butter
Salt and pepper
2 cups Arborio Rice
1/2 cup dry white wine
1/2 cup Parmesan Cheese
Combine Chicken and Beef stock in a sauce pan. Warm over low heat.
In a separate skillet, sauté mushrooms and the thyme together. Sprinkle mushrooms with salt and pepper once lightly browned. Set aside.
In another skillet brown the sausage. Discard the fat, and set aside.
In a large skillet heat 2 Tbls oil over medium heat. Ad
d onion and garlic. Sauté until translucent, about 5 minutes. Add the rice and coat well with the oil. Lightly toast the rice, about 2 minutes. Stir in wine, and cook until it is almost evaporated. Ladle about 1 cup of warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy. You might have a little stock left over, but not much.
d onion and garlic. Sauté until translucent, about 5 minutes. Add the rice and coat well with the oil. Lightly toast the rice, about 2 minutes. Stir in wine, and cook until it is almost evaporated. Ladle about 1 cup of warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy. You might have a little stock left over, but not much.
Once cooked through, add mushrooms and sausage to the pan. Stir in the Parmesan Cheese and butter. Top with additional cheese if desired.
For the Red Velvet Cupcakes go to Dessert For Two for the recipe! The recipe makes 4 cupcakes – how perfect is that!
