There’s just something about a river that I have always loved-constantly moving and making noise.
hmmmm….sounds very familiar.
So, when you talk to me about rivers or fly fishing, I’m all ears. There’s especially a type of cast when fly fishing that appeals to me. It’s called the Belgian Cast. The difference between the Belgian Cast and other fly fishing techniques is constant motion.
The rod never stops until it’s time to lay the cast down. Now, that’s my type of casting.
In my world, risotto-making is kind of like the Belgian Cast. You never stop stirring until it’s time to pour it onto a plate. For me, this is cooking nirvana.
I recently discovered a recipe on Allrecipes.com that
made me smile. A risotto with the spiciness of ground Italian sausage and the creaminess of risotto. To make it even better, fresh asparagus, fresh mushrooms and peas, white wine and freshly-ground parm. A sprinkle of fresh chopped parsley, served with a
bottle of wine and freshly baked Italian bread made me the queen of the castle.
I opted for Johnsonville Mild Italian Sausage. Not only because coupons were included in a recent Allrecipes Allstars goody box, but also because it’s the best. We’ve been cooking Johnsonville recipes all year in the Allrecipes Allstar program, and I’ve never
So, get your arm muscles ready, grab a big pot and wooden spoon and let’s cook some risotto.
HERE for the Recipe!