A white plate with risotto, sausage and mushrooms.
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Risotto with sausage and mushrooms

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Great for fall, this risotto features earthy and savory flavors of mushrooms and sweet Italian sausage.

Risotto with sausage and mushrooms
Risotto with sausage and mushrooms

Risotto is easy to make, but requires a little bit of patience and time. It is made from a short-grain rice high in starch. As it cooks, it absorbs liquid and releases starch giving it a delicious creamy texture. This recipe features earthy and savory flavors of mushrooms and sweet Italian sausage.

This recipe is adapted from an original Italian recipe from Mamma Agata. I attended Mamma Agata, The Hidden Treasure Cooking School in Ravello, Italy. Her recipes are authentic and taught from the heart.

Cremini mushrooms and thyme
Cremini mushrooms and thyme

You can use just about any kind of mushrooms you like. A mix of mushrooms, cremini, oyster, white or chanterelle is nice. Dried porcini mushrooms are more traditionally used in Italy and have a somewhat nutty flavor. I prefer fresh cremini mushrooms since they are readily available and easy to find here.

In Italy carnaroli rice is commonly used for risotto. Arborio rice is somewhat easier to find here and is equally as good.

Serves 4

Ingredients

6 tbsp extra virgin olive oil
1 tbsp butter
1 small onion, diced
1 1/3 cup Arborio or Carnaroli rice
½ cup dry white wine
1 quart (4 cups) warm vegetable or chicken broth
1 lb sweet Italian sausage
½ lb (5 oz box) mushrooms
1 tbsp fresh thyme leaves (optional)
½ cup freshly grated Parmesan cheese

Instructions

Use a large deep skillet for this recipe. On medium low, heat the olive oil and the butter in the pan. Cook the onions until they turn translucent and golden. Next add the rice. Stir, coating the rice with the oil and onions and cook until it becomes translucent.

Coating the rice with olive oil and onions is an essential step. It prepares it to absorb liquid and flavor.

Coating the rice
Coating the rice

Add the wine and cook until it is absorbed. Add the sausage and sear. Add thyme if desired.

Searing the sausage
Searing the sausage

Add a ladle of the warm broth to the risotto. Cook the rice for several minutes until the liquid is absorbed before adding more liquid. Add the mushrooms to the rice and cook for several minutes. Repeat one ladle at a time, adding the broth and letting it absorb until all liquid is used. As the rice cooks, it releases starches, which gives risotto its creamy el dente texture. The whole process should take approximately 30 minutes. If the rice is not el dente, creamy and cooked by the time you add all the liquid, continue to add hot water one cup at a time until it is finished. Cut the sausage into slices and top each serving with a sprinkling of Parmesan cheese.

Serve with your favorite vegetable.
Serve with your favorite vegetable.

Risotto with sausage and mushrooms

Delicious comfort food – this risotto features earthy and savory flavors of mushrooms and sweet Italian sausage.

  • 6 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 small onion (diced)
  • 1 1/3 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 quart warm vegetable or chicken broth ((4 cups))
  • 1 lb sweet Italian sausage
  • 1/2 lb mushrooms ((5 oz box))
  • 1 tbsp fresh thyme ((optional))
  • 1/2 cup freshly grated parmesan cheese
  1. Use a large deep skillet for this recipe. On medium low, heat the olive oil and the butter in the pan. Cook the onions until they turn translucent and golden. Next add the rice. Stir, coating the rice with the oil and onions and cook until it becomes translucent.
  2. Add the wine and cook until it is absorbed. Add the sausage and sear. Add thyme if desired.
  3. Add a ladle of the warm broth to the risotto. Cook the rice for several minutes until the liquid is absorbed before adding more liquid. Add the mushrooms to the rice and cook for several minutes. Repeat one ladle at a time, adding the broth and letting it absorb until all liquid is used. As the rice cooks, it releases starches, which gives risotto its creamy el dente texture. The whole process should take approximately 30 minutes. If the rice is not el dente, creamy and cooked by the time you add all the liquid, continue to add hot water one cup at a time until it is finished. Cut the sausage into slices and top each serving with a sprinkling of Parmesan cheese.

Use a mild sweet Italian sausage for this recipe, like Isernio’s Italian sausage readily available in Pacific Northwest supermarkets. http://isernio.com

 

 

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