babywings76
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This thread centers around the experience of doubling a recipe for Sundried Tomato & Sausage Risotto, specifically regarding its preparation in the Deep Covered Baker (DCB). Participants share their personal experiences, questions, and thoughts on the recipe and its suitability for larger gatherings.
Views differ regarding the best approach to doubling the recipe, particularly concerning ingredient quantities and cooking times. No clear consensus emerges on the optimal method for preparation.
Participants share personal anecdotes related to family gatherings and the challenges of managing multiple birthdays and holidays, which adds a social context to their cooking experiences.
Consultants interested in recipe modifications for larger gatherings or those looking to connect with others about cooking experiences may find this discussion relevant.
babywings76 said:I doubled everything. I think I used too much chicken broth though. It took a while to absorb. There was still some not absorbed, but it was creamy-like. I stuck to the original times, but checked it and had to add another 2 minutes to the onion part, and another 2 min. to the chicken broth coming to a simmer part.
I really like this recipe and the past couple times I made it I was sad I didn't have left-overs. I thought I'd be having company, so I bought enough ingredients to double it. We didn't end up having the company for this meal, so it was just a huge batch for me and my family (4 kids and DH). Now I have dinner ready for another night!Yum!
ChefPaulaB said:Wow, that's almost as bad as Christmas! Have to buy all those gifts at once, and all those parties!!! Do you just have one big party or give them all their own? That is awesome! Great family! I have 3 but the first one, my DS is 21 (I had him a long time ago, my DH and I were married when he was 13 and DH adopted him, most people say he looks more like DH then me, they don't know that he adopted him), then DH and I had 2 more, DD will be 7 next month and DS will be 5 in November. And I just found out that I'm going to be a grandma next year!CRAZY!!! I'm still reeling a little from that one! Not sure that I'm old enough to be a grandma! I guess I am though! His fiance already has a 9 month old daughter, so the grandma stuff has already started... Although it is hard being the ultimate grandma when I still have small kids at home that need so much attention, but I'm doing my best! Anyway, sorry for rambling, just felt the need to share for some reason, sorry! :blushing:
babywings76 said:It's so fun getting to know each other better.Thanks for sharing! That's so neat being a grandma and at the same time having younger kids. The kids will grow up closer than typically aunts and uncles w/ their nieces and nephews.
It does get crazy w/ the birthdays and such. We combine the 2 in Oct for one family party. One is a birthday on Halloween, so the past 2 years we had everyone come over here to do trick or treating after dinner and then they'd come back for cake. Seems kind of silly with them holding huge bags of candy. But it's fun so I don't have to come up w/ a fun kid activity and treats.The Oct. birthdays are the 2 younger ones, so we haven't had friend parties for them yet. The older ones in November are boy and girl, so they each have their own separate friend party, but we combine them for a family one. My daughter also shares her birthday w/ my dad, so we typically do the family party on that day and sing to my dad as well.
But after all the parties and such it seems crazy getting together just a couple weeks later for Thanksgiving and then more presents on Christmas. I was always tempted to celebrate on their half birthdays so that we can be in a different season!![]()
To double the Sundried Tomato & Sausage Risotto, you will need twice the amount of each ingredient listed in the original recipe. This typically includes arborio rice, chicken or vegetable broth, sun-dried tomatoes, sausage, onion, garlic, Parmesan cheese, and any seasonings. Be sure to check the specific quantities in the original recipe and multiply them by two.
The cooking time for the risotto will generally remain the same, even when doubling the recipe. However, you may need to use a larger pot to accommodate the increased volume, which could slightly affect the cooking time. Typically, risotto takes about 20-30 minutes to cook, so plan accordingly.
Yes, you can use different types of sausage when doubling the Sundried Tomato & Sausage Risotto. Feel free to experiment with Italian sausage, chicken sausage, or even a plant-based sausage to suit your dietary preferences. Just ensure that the sausage is cooked thoroughly before adding it to the risotto.
No major adjustments to the cooking method are necessary when doubling the recipe. You will still sauté the onions and garlic, add the rice, and gradually incorporate the broth while stirring. Just make sure to use a larger pot to prevent overflow and allow for even cooking.
Leftover Sundried Tomato & Sausage Risotto can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of broth or water to loosen the risotto, and warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.