Italian Sausage and Mushroom Risotto

14 Aug

INGREDIENTS

2 Tbsp olive oil
1 pound Italian sweet sausage, removed from casings, crumbled
1 pound cremini mushrooms, diced (can also use oyster or shitake mushrooms)
1 teaspoon chopped fresh oregano (a little more than 1/4 tsp dried oregano)
1 teaspoon chopped fresh thyme (a little more than 1/4 tsp dried thyme)
1 1/2 cups dry white wine (I typically use Sauvignon blanc)
6 cups chicken stock
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese (for topping)

DIRECTIONS

  1. Heat olive oil in a large saucepan over medium-high heat. Add the sausage to the pan, spreading it out in an even layer. Allow sausage to brown, stirring occasionally. Add the mushrooms, thyme, and oregano and cook until mushrooms are tender, about 10 minutes. Add 1/2 cup of the wine and scrape to deglaze the pan, about 1 minute. Pour into a separate bowl and set aside.
  2. Heat chicken stock until it is steamy or simmering in a large saucepan and keep warm over low heat.
  3. Using the same saucepan that was used to cook the sausage, melt butter over medium-high heat. Add onion and garlic and cook until onion is translucent, about 5 minutes. Add the rice; stir 2 minutes. Add remaining 1 cup wine. Cook, stirring constantly until wine has been absorbed, about 2 minutes.
  4. Ladle in a little hot stock, just enough to barely cover the rice; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock one ladle at a time while stirring often and allowing most stock to be absorbed before adding more, until rice is tender, but still firm to the bite, about 20-25 minutes.
  5. Stir in the sausage and mushrooms and season to taste with salt and pepper to taste. Sprinkle with cheese to serve. Serves about 4 as a main dish and 8 as a side or starter.

Note: If not able to stir constantly, add a large portion of the broth to the rice and cover for 5-8 minutes. (Be careful to watch so the rice doesn’t burn.)

Recipe adapted from Simply Recipes

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