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Embrace the flavors of fall with our Mashed Potato Risotto Casserole, a favourite comfort food loved by all for the season. With this one-pot dinner idea, you can enjoy two delectable dishes in one pot – the creamy delight of mashed potatoes topping harmoniously entwined with a flavourful sausage risotto filling.
This creamy mashed potato and sausage risotto casserole invites you to savor the essence of comfort and elegance in one remarkable meal. The richness and warmth of the dish make it a great choice for gathering or any special occasion when you’re looking for a hearty and flavourful dinner option to enjoy with family and friends.
Creating this culinary masterpiece from scratch is a breeze – no complicated cooking methods or hours of preparation needed. Just take your time, add each ingredient with care, and keep that stirring spoon handy. In no time at all, you’ll be rewarded with a tantalizing bowl of mashed potato risotto that’s sure to impress. This dish will be the star of your dinner table.
This Mashed Potato Risotto Casserole is not just a recipe, it’s a cherished family favourite one-pot meals loved by all ages. It warms hearts and brings everyone together around the dinner table. I’m thrilled to see how quickly this dish disappears when I make it for my family. The creamy mashed potatoes, flavourful sausage risotto, and comforting layers make it a true crowd-pleaser. Get ready to savor every bite of this delectable casserole, a testament to the joy of home-cooked meals shared with your loved ones.
RECIPE HIGHLIGHTS:
Savory Fusion: Experience the perfect fusion of creamy mashed potatoes and flavourful sausage risotto in one tantalizing dish.
Comfort Meal: This mashed potato risotto casserole is a hearty and satisfying choice for gathering or any special occasion that’s sure to impress your quests.
One-Pot Wonder: Enjoy the convenience of preparing and baking this dish in a single overproof casserole dish for easy cleanup.
Family Favourite: Loved by all ages, this potato risotto casserole is sure to become your family new favourite dish with its delectable taste and comforting warmth.
Minimal Fuss: While it may look gourmet, this recipe is relatively straightforward and approachable for home cooks of all skill levels.
Customizable Delight: Experiment with additional herbs, vegetables, or cheese to tailor the casserole to your personal taste.
Garnish with Style: Elevate your presentation by garnishing with fresh parsley, coriander or chives for the final touch of elegance.
Satisfying Portions: The recipe yields generous servings (One large 9x13-inch rectangular casserole dish).
Servings: For this recipe, you can typically make approximately 8 to 10 servings of mashed potato risotto, depending on how large or small you choose to slice each serving.
INGREDIENT NOTES:
Russet Potatoes: Choose fresh, firm Russet potatoes. Their high starch content makes for creamy mashed potatoes.
Unsalted Butter: Use unsalted butter to control the saltiness of the dish. If using salted butter, be mindful of the additional salt you add to the recipe.
Full Cream Milk: Whole milk will provide the creamiest texture for the mashed potatoes topping, but you can also use low fat milk or skim milk if you’re looking for a lighter option.
Cheddar Cheese: You can use any type of cheddar cheese, preferably sharp or extra sharp for a robust and tangy flavour.
Egg Yolks: When using egg yolks, ensure they are fresh and free from any traces of eggshell. Egg yolks add richness and creaminess to the potato topping, making it lusciously smooth.
Ground Black Pepper: Freshly ground black pepper delivers the best flavour, but pre-ground black pepper works for this recipe too. You can adjust the quantity to your preferred level of spiciness.
Chicken Broth / Stock: Use low-sodium chicken broth/stock to control the saltiness of your dish and no-added MSG.
Canola Oil: You can use other neutral cooking oils like vegetable or grapeseed oil as a substitute for canola oil.
Arabiki Sausage: While some of the risotto recipes recommend using Italian sausage, you have the flexibility to choose any type of sausage that easy to access or available in your fridge. In my recipe, I use Arabiki Sausage to add a unique and flavourful twist. Arabiki sausages have a mild smoky flavour and juicy. You can also use turkey or chicken sausage for a lighter version.
Italian Arborio Rice: Arborio rice is perfect for risotto due to its high starch content, which creates a creamy texture. You can also experiment with other short-grain rice varieties if needed.
Italian Seasoning / Dried Mixed Herbs: Dried mixed herbs are a convenient way to add various herb flavours to your risotto. If you have specific dried herbs on hand, you can use those instead.
Dried Oregano Leaves: While this recipe already calls for Italian Seasoning, which includes dried oregano, I prefer to add a bit more of dried oregano to this casserole to enhance the oregano flavour. Oregano provides a subtle earthy note that complements the other ingredients, adding depth to the overall taste of this risotto filling. Adjust the quantity to suit your personal taste preferences.
Cooking Wine: I use cooking wine that I have it in my pantry, wine complements the risotto filling. You can use white wine as a substitute for cooking wine. If you prefer not to use alcohol, you can substitute with additional chicken stock.
Fresh Carrot: Choose fresh, firm carrots for a burst of natural sweetness and colour in your casserole. Be sure to peel and finely dice or grate them to allow for even cooking and distribution of flavour throughout the dish.
Frozen Green Peas Frozen green peas are convenient and maintain their freshness. You can add them straight from the freezer without thawing.
Grated Parmesan Cheese: Freshly grated parmesan cheese offers the best flavour. Feel free to adjust the quantity to suit your taste.
Chopped Fresh Parsley, Coriander or Chives: These fresh herbs not only add a burst of colour but also enhance the overall presentation and flavour. Use them as a garnish just before serving.
WHAT YOU WILL NEED TO MAKE MASHED POTATO RISOTTO CASSEROLE:
1. FOR THE MASHED POTATOES TOPPING
2. FOR THE SAUSAGE RISOTTO FILLING
STEP BY STEP INSTRUCTIONS FOR THE MASHED POTATOES TOPPING:
1. Prepare the Potatoes: Start by peeling the Russet potatoes and cutting them into evenly sized chunks. This ensures they cook uniformly.
2. Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water. Add pinch of salt into the water. Bring the water to a boil over medium-high heat and then reduce the heat to maintain a gentle boil.
Cook the potatoes for about 15-20 minutes or until they are tender. You can check for doneness by inserting a fork or knife into a potato chunk; it should slide in easily.
3. Drain and Mash: Once the potatoes are tender, drain them in a colander and return them to the pot. Using a potato masher, a potato ricer or a sieve, mash the cooked potatoes until they are smooth and free from lumps. For extra creaminess, you can use a potato ricer or a sieve.
4. Add Butter and Milk: In a small saucepan, melt the unsalted butter over low heat. Add the full cream milk and warm it but avoid boiling. Slowly pour the warm milk-butter mixture in the mashed potatoes while stirring continuously to achieve a creamy consistency. You can adjust the amount of milk to your desired level of creaminess.
5. Season with Cheese, Pepper and Salt: Stir in the grated cheddar cheese until it’s fully incorporated into the mashed potatoes. Season the mixture with ground black pepper and fine salt to taste. Adjust the seasoning as needed for your preference.
6. Incorporate Egg Yolks: Stir in the egg yolks into the mashed potato mixture and blend them in thoroughly. The egg yolks add richness and creaminess to the topping. Set aside. Now you can start to prepare the sausage risotto filling.
STEP BY STEP INSTRUCTIONS FOR THE RISOTTO FILLING:
1.Preheat the oven to 400°F (200°C).
2.Heat Up the Chicken Stock: In a medium saucepan, bring the chicken stock to a boil over high heat. Once boiled, turn off the heat and leave the saucepan on the burner stove. Cover the saucepan to keep warm.
3. Prepare the Sausage: Cut the sausage into small pieces.
4. Saute the Sausage: In a large, deep skillet or a wide saucepan, heat the canola oil over medium heat. Add the sausage and cook them until it’s brown, typically about 5-7 minutes. Browning the sausage enhances the flavour by caramelizing the meat’s sugars and browning any fat that may be present. This step adds depth and richness to the sausage, which in turn infuses the entire risotto with a savory and meaty essence. Set aside.
5. Add Butter and Aromatics: Add the unsalted butter to the skillet and let it melt. Dice the large onion and mince the garlic gloves. Add the diced onions to the skillet, stirring until the onion becomes translucent for about 3 minutes. Next, add minced garlic and continue stirring for another 2 minutes until garlic is fragrant. Add back the cooked sausage to the skillet and stir to combine.
6. Add Fresh Carrots: Add cubed carrots and saute until the carrots are tender, about 3-5 minutes.
7. Incorporate the Arborio Rice: Add the Arborio Rice to the skillet, stirring to coat the rice in the sausage and onion garlic mixture. Cook for an additional 1-2 minutes until the rice is lightly toasted.
8. Season and Deglaze: Season the rice mixture with dried mixed herbs and ground black pepper. Stir to distribute the flavours. Pour in the cooking wine, stirring continuously. Allow it to simmer for about 2 minutes or until most of the liquid has been absorbed or evaporated.
9. Add Chicken Broth / Stock Gradually: Begin adding the chicken stock gradually, about a ladleful at a time. Stir the risotto continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is tender and the risotto is creamy. This typically takes about 18-20 minutes.
10. Fold in Green Peas and Parmesan Cheese: When the risotto is nearly ready, add the frozen green peas, stirring until they are heated thoroughly. Stir in the grated parmesan cheese until it’s fully incorporated, creating a rich and creamy texture. Taste the seasoning and adjust if necessary.
11. Fill in the Casserole: Once the risotto reaches the desired consistency, turn off the heat. Spread evenly the risotto filling into a large casserole dish. Add the mashed potatoes on top and spread it evenly all the way to the sides. Use a fork / skewer to make lines, this helps to make the potatoes crispier after baking.
12. Baking: Bake in the preheated the oven to 400°F (200°C) with top and bottom heat mode for about 20 minutes. After 20 minutes baking, change to top heat mode and continue baking for another 5-7 minutes or until the mashed potato topping is golden brown.
13. Garnish and Serve: Garnish the baked mashed potato risotto with finely chopped fresh parsley, coriander or chives to add a burst of colour and a touch of freshness.
PRO TIPS:
Submerge the Potatoes in Water: As soon as you peel and cut the potatoes, place them in a bowl of cold water. This will effectively prevent them from browning due to oxidation. Make sure the water fully covers the potato chunks to create a barrier between the potato’s surface and the air. This simple step will keep your potatoes looking fresh and appetizing while you prepare the rest of the ingredients.
Consistent Potato Size: When cutting the potatoes, aim for uniform-sized pieces. This ensures even cooking, so you won’t end up with some potatoes undercooked and others overcooked.
Creamy Mashed Potatoes: To achieve the creamiest mashed potatoes, it’s essential to warm the milk and butter before adding them to the potatoes. This prevents the mixture from cooling down and becoming lumpy.
Method and Outcome to Make Mashed Potatoes: The method you choose to make mashed potatoes either using a potato masher, a potato ricer or a sieve – can significantly impact the outcome in terms of texture and consistency. You can choose the method based on your preference for the texture of your mashed potatoes and the equipment you have available in your kitchen. Mashed potatoes made with a potato masher have a more rustic feel and are great for those who enjoy a slightly chunkier texture. On the other hand, a potato ricer or sieve produces a silky-smooth texture, ideal for those who prefer their mashed potatoes to be velvety and creamy.
Rice Selection: While Arborio rice the classic choice for risotto, you can experiment with other short-grain rice varieties like Carnaroli or Vialone Nano for different textures and flavours.
Chicken Broth / Stock Temperature: Keep your chicken stock warm (simmering but not boiling) when adding it to the risotto. This helps the rice absorb the liquid more consistently and results in a creamier texture.
Stir Constantly: When making the risotto filling, be patient and stir constantly. This helps release the rice’s starches, creating the desired creamy consistency.
Customization: Feel free to customize the casserole to your taste by adding extra herbs, vegetables, or cheese. You can make it your own by incorporating ingredients you love.
Risotto Doneness: Taste-test the risotto to determine doneness. It should be creamy with a slight al dente bite to the rice grains. It’s better to undercook it slightly as it will continue cooking when baked in the casserole.
SERVING TIPS:
Rest Before Serving: Allow the casserole to rest for a few minutes after baking. This helps the layers set and makes it easier to serve neat portions.
Garnish with Fresh Herbs: A sprinkle of freshly chopped parsley, coriander or chives just before serving not only adds colour but also a fresh, aromatic touch to your dish.
INDIVIDUAL-SIZED PORTIONS IDEA:
Individual Serving: If you prefer individual-sized portions, you can use aluminium foil muffin cup size 69mmx29mm instead of using one large casserole dish. Simply fill in the cooked risotto and mashed potatoes to the individual cups and send for baking. These individual servings make them ideal for gatherings or parties, eliminating the need for slicing before serving.
FREQUENTLY ASKED QUESTIONS:
Can I prepare this casserole in advance?
Yes, you can prepare certain components in advance to save time. You can make the mashed potatoes and the risotto filling separately ahead of time and assemble the casserole just before baking. Be sure to store the components in airtight containers in the refrigerator.
Do I need to wash the Arborio Rice before cooking?
When using Arborio rice for risotto, it’s generally not necessary to wash it before cooking. Unlike some other rice varieties. Arborio’s starch content is essential for achieving that creamy risotto texture. Rinsing can remove some of this starch, which is what you want to keep to create the desired consistency. Simply measure your Arborio rice and add it directly to your risotto preparation for the best results.
Can I make this casserole vegetarian?
Yes, you can make a vegetarian version by omitting the Arabiki sausages in the risotto filling. Simply increase the quantity of other vegetables or add meatless substitutes for a hearty, meat-free option.
Can I use different types of cheese for the potato topping?
Absolutely! While cheddar cheese is used in the recipe, you can experiment with other cheese varieties like Mozzarella, Gruyère or Swiss to create unique flavours and textures.
Can I use wine alternatives in the risotto filling?
If you prefer not to use cooking wine, you can substitute with white grape juice or vegetable broth to maintain the flavour profile without alcohol.
Can I adjust the seasonings to my taste?
Yes, feel free to adjust the seasonings, such as black pepper and salt to match your taste preferences. It’s always a good idea to taste and season as you go along.
Can I use a different type of rice for the risotto filling?
While Arborio, Carnaroli and Vialone Nano are the best choices for risotto, you can use other short-grain rice varieties in a pinch but be mindful that the texture and creaminess may vary.
What can I serve with this casserole?
This Mashed Potato Risotto Casserole is a complete meal on its own, but you can complement it with a simple side salad or steamed vegetables for a well-rounded dinner.
How long should I let the casserole rest before serving?
Allowing the casserole to rest for about 10-15 minutes after baking will help it set and make it easier to serve in neat portions.
How to store leftovers?
Mashed Potato Risotto Casserole is best consumed on the day you make it for optimal taste and texture. If you have leftovers, transfer them into an airtight container and store it in the refrigerator within 2 hours of cooking for up to 3 days. Do not leave it at room temperature for more than 2 hours to prevent bacterial growth.
How to reheat leftovers?
You can reheat the leftovers in oven at 325°F (163°C) for about 20-30 minutes or until the casserole is hot all the way through.
Happy cooking and thank you for joining me on this delicious journey!
Remember to leave a star rating and let me know how it turned out in the comment section below if you’ve tried and loved this recipe. Your support means a lot to me ❤️
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