If you love sausage and cheese then you will definitely relish eating this classic Italian risotto recipe. Sausage and mushroom risotto is a classic Italian risotto recipe, which is very tasty as well as healthy. The soft rice wonderfully blends with the cheese and the sausage, while the saffron adds a beautiful color and flavor to the dish. So, if you have some sausage, saffron and cheese in hand, you can easily prepare this hearty Italian dish.
Difficulty level: Easy
Servings per recipe: 6
Time required for preparation: 10-15 minutes
Time required for cooking: 20-30 minutes
1 large pot
1 stirring spoon
1 large bowl
1 small bowl
1 cup + 1/3rd cup of Arborio or carnaroli rice
1 cup of freshly grated parmesan cheese
450 grams of Portobello mushrooms, thinly sliced
4 cups of low sodium chicken stock
A bunch of fresh parsley
½ lb. of chorizo sausage, casings removed and crumbled
2 shallots, finely chopped
1 lb. of Italian sausage, mild or hot
A pinch of saffron
1 tablespoon + ½ teaspoon of unsalted butter
Salt, to taste
3/4th cup of white wine
Method of Preparation
1. Take a large bowl and put the rice in it. Cover up the rice with enough water and then rub the rice grains with your fingers to remove the dirt and other impurities from them. Rub the rice grains until the water turns murky and then drain off the water from the bowl. Fill up the bowl with some fresh water and then rinse the rice once again.
Continue rinsing the rice in fresh water until the water stops becoming cloudy and then drain off the water. Once done, set aside the rinsed rice and then take a plate and a grater. Grate the parmesan cheese with the help of the grater and then set aside.
2. Now take out the sausages from the refrigerator and let them sit at room temperature for 15-20 minutes or until thawed. While the sausages are thawing, take the shallots and rinse them thoroughly with water. Peel the shallots and then chop them into fine pieces. Once done, chop the fresh parsley finely and then set them aside. Now take a large pot and place it on the stove. Turn the knob of the stove to light up the flame and then set it on medium low. Add 2-3 tablespoons of cooking oil to the pot and then let the oil heat up.
3. Once the oil heats up and starts cackling, put the shallots in it and sauté them for 10-15 minutes or until they turn translucent and soft. While the shallots are cooking, take the sausages and remove the casings from them.
Then crumble the sausages with your fingers. Once the shallots are nicely sautéed, add-in the crumbled sausages and cook them for 4-5 minutes or until they no longer remain pink. Follow that by adding the mushroom slices. Sauté the mushrooms for 2-3 minutes and then add-in the rinsed Arborio rice. Stir and cook the rice for 3-4 minutes or until the grains turn translucent.
4. Next, pour the white wine into the pot and try to scrape off the bits of sausage from the base of the pot. Cook the rice until all of the alcohol evaporates out of the pot. Once that happens, add-in just enough chicken stock to cover up the rice. Stir and cook the rice on medium flame until the entire chicken stock is absorbed and then add some more chicken stock.
Continue adding the remaining chicken stock a little at a time and retain about 3 tablespoons of the chicken stock for later use. Once the entire chicken stock is added to the rice, let the rice cook for 5 minutes on medium low heat. Finally, season the rice with salt and black pepper and allow the rice to cook.
5. Now take the saffron in a small bowl and pour the retained chicken stock over it. Dissolve the saffron in the stock and then add it to the rice in the pot. Stir to combine everything with the rice and then finally, add-in the grated parmesan cheese, chopped parsley and the butter to the rice.
Stir the rice once again to combine the butter, cheese and the parsley and then put the lid on the pot. Let the rice cook for 2-3 minutes more. Serve the risotto in individual serving bowls and serve with some more grated parmesan cheese on top if desired.