Mushroom Risotto with Italian Sausage and Parmigiano Reggiano
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Moderate
Mushroom Risotto with Italian Sausage and Parmigiano Reggiano. There is an earthiness to this dish that makes it very popular among Italians. The porcini mushroom is very popular but you can use whichever type of mushroom or mushrooms you like. Risotto has a rich and creamy flavor to it and the wonderful addition of Reggiano will make it one you will never forget.
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Ingredients
- 2 cups Arborio rice
- 1 stick unsalted butter
- 7 cups vegebtale or chicken broth
- 1/4 cup shallots diced
- 2 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 1/2 cup grated parmigiano reggiano
- 1 /12 cups sliced mushrooms
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1/2 lb sweet Italian sausage casing removed
- Salt and pepper
Instructions
- 1. In a Risotto pan or large heavy sauce pot over medium high heat add 1 tablespoon butter with sausage and cook until brown breaking into small pieces with a wooden spoon. Transfer to a place and hold reserving any liquids in pan
- 2. In same pan over medium heat add butter until melted
- 3. Combine shallots, pinch of salt and saute for 5-minutes
- 4. Add rice using a wooden spoon to stir will to coat and heat rice for 4-minutes stirring often
- 5. Add sage, thyme, pinch of salt and stir for 1-minute
- 6. Add 1/2 cup stock and stir often until absorbed
- 7. Continue add stock 1/2 cup at a time until absorbed stirring often and keep repeating this process for 15-minutes
- 8. Add wine and stir for 2-minutes or until wine is completely absorbed
- 9. Add mushrooms, sausage, more stock and stir until rice is rich and creamy slightly al dente but not hard
- 10. Add peas, cheese, fold to combine and taste
- 11. If it's ready serve and garnish with grated reggiano
Instructions
- 1. In a Risotto pan or large heavy sauce pot over medium high heat add 1 tablespoon butter with sausage and cook until brown breaking into small pieces with a wooden spoon. Transfer to a place and hold reserving any liquids in pan
- 2. In same pan over medium heat add butter until melted
- 3. Combine shallots, pinch of salt and saute for 5-minutes
- 4. Add rice using a wooden spoon to stir will to coat and heat rice for 4-minutes stirring often
- 5. Add sage, thyme, pinch of salt and stir for 1-minute
- 6. Add 1/2 cup stock and stir often until absorbed
- 7. Continue add stock 1/2 cup at a time until absorbed stirring often and keep repeating this process for 15-minutes
- 8. Add wine and stir for 2-minutes or until wine is completely absorbed
- 9. Add mushrooms, sausage, more stock and stir until rice is rich and creamy slightly al dente but not hard
- 10. Add peas, cheese, fold to combine and taste
- 11. If it's ready serve and garnish with grated reggiano
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The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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