Risotto with Sausages and Mushrooms
by Editorial Staff
Risotto is an Italian dish. It is prepared from “Arborio” rice (its grains are roundish and rather short), and the technology is based on the gradual absorption of liquid by the rice with constant stirring. The consistency of the finished dish is slightly creamy, viscous (unlike, for example, crumbly pilaf), and it is served with grated Parmesan cheese.
Ingredients
- 1 tablespoon olive oil
- 3 not very spicy raw pork sausages (sweet Italian sausage)
- 6-8 medium mushrooms (I have portobello)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 3/4 cup of wine (in the original recipe, for this particular type of risotto, red fortified wine like
- Marsala or Madeira was recommended, but I met recipes for risotto with both dry white and
- dry red wine, it always turns out fine)
- 2 tablespoon butter
- 1 medium onion
- 2 cloves of garlic
- 1 cup Arborio rice (or similar short-grain rice)
- 3 1/2 cups chicken stock
- 1/2 cup grated Parmesan cheese
Directions
- We squeeze the sausages out of the shell and tear them with our hands into pieces about one and a half centimeters long.
- Cut the mushrooms into thin slices.
- In a medium-sized frying pan in heated olive oil, fry the sausage until golden brown, 3 minutes. Add the mushrooms and cook for another 3 minutes, until the mushrooms are soft.
- Add 1/4 cup of wine and cook for 1-2 minutes, until the wine is almost completely evaporated.
- We remove from heat and leave for a while.
- Bring the chicken broth to a boil in a small saucepan and leave under the lid on the smallest heat of a small burner to keep it hot. This is very important in the technology of preparing risotto.
[By the way, I didn’t need salt for this dish, since the broth, sausage, and parmesan were already salty enough. But you can add a little salt to your broth if you like.]
Cut the onion into small cubes, pass the garlic through a press. - In a large saucepan with a heavy bottom or in a cast-iron brazier in heated butter over medium heat, fry the onions and garlic until the onions become translucent, for 3 minutes.
- Add rice and cook, stirring constantly, for two minutes.
- Add the remaining wine and cook, stirring constantly, for 3 minutes, until the wine is almost completely evaporated.
- We start adding hot broth. Pour in 3/4 cup and cook, stirring constantly, until the broth is almost completely evaporated.
- We repeat with the next portion of broth …
- And so on until the rice is cooked and the broth is over. The whole process should take 20-25 minutes. At the end of cooking, the rice should have a creamy, viscous consistency (but not as sticky as milk rice porridge).
- Add the sausage with mushrooms, mix, and heat. Add half of the Parmesan cheese and stir. We remove from the fire.
- Serve sprinkled with the remaining cheese and, if desired, herbs.
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