For the Love of Cooking: Sunday Supper - Cornish Game Hens over Red Pepper and Spicy Sausage Risotto

When I originally began this segment, one of the intentions was to gather friends and families around the table to share stories and laughs over a fresh home cooked meal. Another was to embrace the art of cooking as it can be very calming and often times soothing. I recognize that this is not always the case and cooking is not for everyone; however; there is always room for you in the kitchen. Cook or not the kitchen is where we all tend to gather and share love. It is amazing what you will learn in the kitchen.

I watched a movie over the holiday weekend that was analyzing various relationships, commitment and monogamy. The flick was based in the kitchen and each character was trying to cook for their lovers. The cooking skills of each character paralleled with how they defined themselves and their current and past relationships. Towards the end of the movie, the question "Who is it that you want to be in the kitchen with?" was posed and it got me thinking. All things beautiful happen in our kitchen. We laugh, share, love and learn building traditions that will last for generations to come.

Sunday Supper was created with that environment in mind. I invite you to create your own gathering place where everyone takes part in one way or another. My family has always shown love through sharing food and this is an extension of that love from me to you; for every Sunday, you are in my kitchen. Enjoy!

Cornish Game Hens over Red Pepper and Spicy Sausage Risotto 


What you will need
2 Cornish game hens halved (4 servings)
1 garlic cloves
4 sprigs of fresh thyme
1 1/2 c. arborio risotto rice
4 c. chicken stock
3 oz. of cubed pancetta
1 T. butter
5 T. olive oil
1 link spicy italian sausage (casing removed)
4 button mushrooms sliced
1 red pepper
1 small yellow onion
parsley
1 c. dry white wine
salt & pepper
Parmesan cheese ( preferably Parmigiano Reggiano) 

What to do
Remove Cornish game hens and rinse. Pat dry with a paper towel and season with salt and pepper. Set aside. In a medium sauce pan, heat chicken broth over low heat and allow to simmer until ready to use. Begin making risotto by adding 1 Tb. of butter and 3 T. olive oil to a risotto pan or large sauce pan over medium heat. Add cubed pancetta and spicy Italian sausage and cook for about 5 minutes or until brown stirring often and scraping the brown bits form the bottom of the pan. Add onion, bell pepper and mushrooms and saute until soft approximately 6-8 minutes. Add your risotto rice and stir into the mix making sure that the rice is well mixed and thoroughly coated. Slowly start adding the wine and warm chicken stock in alternating increments allowing each addition to absorb before adding more. This process will take approximately 30 minutes so be patient.

Preheat your oven to 325 degrees. After the risotto has been cooking for about 15 minutes, begin preparing the game hens. In a large frying pan, add 2 Tb. of olive oil over medium high heat. When your pan comes to temp, pan sear the hens skin side down for a few minutes. Cut your garlic clove in quarters and stuff with thyme sprigs into the cavity of each bird. Flip and cook a few more minutes. Add 1/4 of chicken broth and 1/4c white wine to the pan and place in oven at 325 degrees for 7-10 minutes.

When your risotto is firm but tender, it is done. Stir in Parmesan cheese. Sprinkle with fresh parsley, plate and top with game hens.