Local Recipes

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From the kitchen of Cheri Robinson

I put this recipe together after eating at a favorite Italian restaurant in South Carolina. It’s yummy enough to serve to company.

Sotto Rustico (serves 5-6)

Ingredients

·  1 lb Italian sausage (squeezed from casings)

·  Half a medium onion, diced

·  2 celery stalks, diced

·  8 oz. sliced mushrooms

·  32 oz. chicken stock

·  1-1/2 cups Arborio rice

·  1 cup sliced carrots

·  A couple of handfuls of baby spinach

·  2 Tbs butter

·  2 Tbs olive oil

·  Italian seasoning

Directions

·  Brown sausage in skillet, breaking it apart as it cooks. Remove to bowl.

·  Add a little olive oil to the skillet and sauté onion, carrots, celery and mushrooms until mushrooms release their liquid and begin to brown.

·  Remove to bowl.

·  Add 2 Tbsp. Butter and 2 Tbs olive oil to skillet and then add arborio rice. Stir to coat and sauté until the rice begins to turn golden.

·  Heat chicken stock in saucepan and add a ladle full of stock to risotto in skillet and stir constantly until liquid is absorbed.

·  Continue adding stock, a ladle at a time, and stirring frequently. The key to creamy risotto is to cook low and slow and stir often.

·  After you have added half the stock add the vegetables and sausage to the skillet and mix thoroughly.

·  Continue adding stock and stirring. Add spinach and stir until wilted.

·  When all the stock has been absorbed sprinkle with Italian seasoning and Parmesan cheese if desired.

Simple, Flavorful Fall Dessert

If your family’s taste buds have grown tired of apple-inspired fall desserts, simply look toward another quintessential autumn flavor: pumpkin. Quick and easy to prepare using a spice cake mix that provides all the flavor without the stress, this cake can be dressed to impress at a fall gathering or served after weeknight dinner.

Pumpkin Spice Bundt Cake

Recipe courtesy of “Cookin’ Savvy”

Servings: 8-12

Bundt Cake:

1   box spice cake mix

1   can (15 ounces) pumpkin

1   stick butter, softened

2   eggs

Topping:

3   tablespoons caramel sauce

2  cups powdered sugar

1/2   cup chopped nuts of choice

Heat oven to 350 F. Grease Bundt pan.

In mixing bowl, mix cake mix, pumpkin, butter and eggs well then pour into Bundt pan.

Bake 45-50 minutes until toothpick inserted in middle comes out cleanly. Let cool in pan 5 minutes then remove from pan and let cool completely on rack.

Once cooled, mix caramel sauce and powdered sugar; drizzle over Bundt cake. Sprinkle with chopped nuts.

Find more recipes perfect for fall at Culinary.net.