Experience the comforting embrace of our Creamy Sausage and Mushroom Risotto. This luxurious dish combines the earthiness of mushrooms with the savory flavor of Italian sausage, all enveloped in a rich, creamy risotto. Perfect for a cozy dinner or a special occasion, this risotto will surely impress your taste buds and guests alike.
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Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 bowl
Nutritional Information (Per Serving)
- Calories: 500 kcal
- Protein: 22g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 3g
- Sugar: 4g
- Sodium: 900mg
Ingredients
- 250g (9 oz) Italian sausage, casing removed
- 1 cup (200g) Arborio rice
- 200g (7 oz) mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) white wine
- 1.5 liters (6 cups) chicken broth, kept warm
- 1/2 cup (50g) grated Parmesan cheese
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Method of Preparation
- Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it into small pieces with a spatula. Cook until browned and fully cooked, about 7-8 minutes. Remove from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add 1 tablespoon of olive oil and the sliced mushrooms. Cook until the mushrooms are browned and tender, about 5-7 minutes. Remove from the skillet and set aside with the sausage.
- Cook the Aromatics: Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Toast the Rice: Add the Arborio rice to the skillet and stir to coat it with the oil and aromatics. Cook for 2-3 minutes until the rice is slightly translucent around the edges.
- Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- Add Broth Gradually: Begin adding the warm chicken broth one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
- Combine Ingredients: Stir in the cooked sausage and mushrooms. Add the butter and grated Parmesan cheese, stirring until the risotto is creamy and well combined. Season with salt and black pepper to taste.
- Serve: Divide the risotto among bowls and garnish with freshly chopped parsley. Serve immediately.
Tips for Culinary Success
- Use high-quality Arborio rice for the best texture and creaminess in your risotto.
- Stir frequently but gently to release the starches from the rice without breaking the grains.
- Warm the chicken broth before adding it to the risotto to maintain a consistent cooking temperature.
Frequently Asked Questions (FAQs)
- Can I use different types of mushrooms? Yes, you can use any mushrooms you prefer, such as cremini, shiitake, or portobello.
- Can I make this risotto ahead of time? Risotto is best enjoyed fresh, but you can prepare the components ahead of time and combine them just before serving.
- Is there a vegetarian option? Omit the sausage and use vegetable broth instead of chicken broth for a vegetarian version. Add extra mushrooms or a plant-based sausage alternative for added flavor.
- Can I freeze leftovers? Risotto can be frozen, but it may lose some of its creamy texture. If freezing, allow it to cool completely and store in an airtight container for up to 2 months. Reheat gently on the stove with a splash of broth or water.
Delight in the rich and creamy flavors of our Sausage and Mushroom Risotto. This dish offers a perfect blend of savory sausage, earthy mushrooms, and creamy Arborio rice, making it an irresistible meal for any occasion. Share the warmth and comfort with your loved ones and savor every luxurious bite.