Mushroom Risotto With Italian Sausage Sauce
photo by TheGrumpyChef
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
ITALIAN SAUSAGE SAUCE
- 226.79-340.19 g Italian sausage
- 1 small onion, thinly sliced
- 2 medium pear-shaped tomatoes, seeded and chopped
- 2.46 ml dry basil
- 0.61 ml salt
- 14.79 ml tomato paste
- 236.59 ml dry white wine
-
FINISH WITH MUSHROOM RISOTTO
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml olive oil
- 1 small onion, finely chopped
- 226.79 g small mushroom, each quartered
- 1 small garlic clove (minced or pressed)
- 0.61 ml white pepper
- 236.59 ml arborio rice (imported Italian rice) or 236.59 ml short-grain rice (pearl)
- 650.62 ml regular-strength chicken broth
- 59.14 ml dry white wine
- 118.29 ml whipping cream
- 118.29 ml freshly grated asiago cheese or 118.29 ml parmesan cheese
- chopped parsley (optional)
directions
-
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.
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Reviews
-
Yum, Yum, Yum! What a fantastic dish! The risotto was so creamy and by itself would have made a delicious side. Next time I will be adding extra mushrooms though. For the meat sauce, I used 3/4 lbs of sausage, plus I had one andouille sausage link leftover from another dish that I chopped up and threw in. I really liked the little bit of heat it added. I did cook the meat sauce ahead of time as suggested, and it gave the flavors extra time to blend while waiting on the risotto. I will definitely be making this again! Made for PAC Spring 2009.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana