ITALIAN SAUSAGE AND MUSHROOM RISOTTO
A delicious sausage and mushroom flavored risotto.
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 12
Steps:
- Add 3 tablespoons extra virgin olive oil to a large sauté pan over medium high heat, then add the chopped onion. Cook until onion is translucent, but don't let it brown. In another small pan, sauté the fresh mushrooms in some oil, set aside.
- Push onion to one side of saute pan, and add sausages (make sure casings have been removed.
- Stir the onions, then start breaking sausage (I like to use a flat, wooden spatula tool, like you see in the photos) into smaller pieces
- Once sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from pan and set aside with the soaked porcini mushrooms or fresh sauteed mushrooms.
- In same pan, add 1 tablespoonful of olive oil, (heat should still be medium high), then add rice. Stir constantly, (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.
- Add wine and stir constantly until it evaporates
- Start adding about 1/2 cup (113 ml) of hot stock (keep it in a pot on the stove) at a time, stirring so the rice doesn't stick and until it is absorbed
- Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
- Once all the water has been added, return the other ingredients to the pan
- Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto; 18 minutes is usually perfect. Click here to see a short video clip of stirring the Italian sausage and mushroom risotto.
- At this point, if the rice should be ready. Remove from heat and add the butter. This is the "mantecazione" of the risotto, which essentially is the final step to make the risotto creamy.
- Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Taste for salt and pepper, and adjust as needed. Serve hot.
Nutrition Facts : Calories 549 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 bowl, Sodium 622 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
RISOTTO WITH ITALIAN SAUSAGE
Steps:
- Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
- Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
- Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
- Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
- Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)
ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO
Categories Wine Garlic Mushroom Onion Rice Side Sauté Dinner Sausage Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
- Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.
SAUSAGE AND MUSHROOM RISOTTO
Make and share this Sausage and Mushroom Risotto recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan simmer broth.
- Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
- Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.
MUSHROOM RISOTTO WITH ITALIAN SAUSAGE SAUCE
A very nice recipe based on one from the Sunset Quick Cuisine cookbook. Its intro entices, "Moist and creamy, this risotto is laced with mushrooms and crowned with a meaty tomato sauce." I would start with the Italian Sausage Sauce so that its flavors blend while you make the Mushroom Risotto; otherwise, the original recipe says to make the Sausage Sauce while the risotto is simmering for the 15 minutes.
Provided by mersaydees
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- ITALIAN SAUSAGE SAUCE:.
- Remove casings from the sausage and crumble meat into a 10-inch frying pan.
- Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
- Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
- MUSHROOM RISOTTO:.
- Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
- Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
- Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.
- Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.
Nutrition Facts : Calories 721.8, Fat 40.7, SaturatedFat 17.3, Cholesterol 88.4, Sodium 1384.7, Carbohydrate 55.4, Fiber 4.2, Sugar 6.6, Protein 20.6
More about "italian sausage and mushroom risotto recipes"
BEST ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO …
From alicerecipes.com
ONE-POT ITALIAN SAUSAGE AND MUSHROOM RISOTTO RECIPE
From homechef.com
Total Time 40 minsCalories 600 per serving
ANAKA MEDIA 冷 ITALIAN SAUSAGE AND MUSHROOM RISOTTO RECIPE
From anakamedicare.com
SAUSAGE, PEPPER AND MUSHROOM RISOTTO - BROWN EYED BAKER
From browneyedbaker.com
INSTANT POT RISOTTO WITH ITALIAN SAUSAGE AND MUSHROOMS
From indianamommy.com
LEEK RISOTTO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
SAUSAGE AND MUSHROOM RISOTTO - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
BEST SAUSAGE AND MUSHROOM RISOTTO RECIPES
From alicerecipes.com
ITALIAN SAUSAGE AND MUSHROOM RISOTTO IS A FANTASTIC DISH THAT …
From pinterest.com
ITALIAN SAUSAGE AND MUSHROOM RISOTTO - CREAMY POLENTA WITH
From cinnamonbreadrecipes.blogspot.com
ITALIAN SAUSAGE AND MUSHROOM RISOTTO - OAKLY EATS
From oaklyeats.com
ITALIAN SAUSAGE AND MUSHROOM RISOTTO RECIPE - OWENS SAUSAGE
From owenssausage.com
KALE & MUSHROOM RISOTTO WITH ITALIAN SAUSAGE - DELALLO
From delallo.com
RISOTTO WITH SAUSAGE AND MUSHROOMS - CULTURED TABLE
From culturedtable.com
ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO RECIPE
From cookeatshare.com
ONE-POT ZESTY ITALIAN SAUSAGE AND MUSHROOM RISOTTO
From homechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love