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8/19/2014 11:47 AM grooming • 0 Comments

Sausage Mushroom Risotto

Making a perfect rice dish takes time and talent. This recipe is made with one my favorite grains, Arborio, which is essentially Risotto (an Italian rice). Making risotto is therapeutic, for it requires patience. These types of grains tend to be stickier than the longer rice varieties. Be prepared to stir for the entire cooking process. Just make sure to have fun, experiment, and enjoy the process.

 

PRZ TIP: Use a wide, heavy saucepan or skillet and a wooden spoon to stir the rice.

 

Sausage Mushroom Risotto

 

Ingredients

  • 1 sweet Vidalia onion, diced
  • 2 garlic cloves, diced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 Italian sausages, casing/skin removed, crumbled into little pieces
  • 2 cups shitake mushroom
  • 1 tablespoon olive oil
  • 1 cup of white wine
  • 1 cup risotto (or 2 cups Arborio rice)
  • 4 cups of chicken broth
  • Salt and pepper

 

Directions

1. Heat pot with extra virgin olive oil. Add onion and garlic, cook until translucent, about 5 minutes. Add the fresh mushrooms, herbs, sausage and butter. Sauté for 12 minutes.

 

2. Add 1 cup of white wine and then add the rice to mixture and stir quickly until it is well coated.

 

3. Add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Continue with 4 cups of chicken broth (1 cup at a time) and stir constantly. The risotto should be slightly firm and creamy, not mushy.

 

4. Stir in Parmesan cheese, if desired. Season with salt and pepper. Serve hot.

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