Italian > Risottos

Blood Sausage and Mushroom Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 2 blood sausages, casing removed and crumbled
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste

Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Ladle

Step-by-step instructions:

1. In a large skillet or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté until translucent.

2. Add the chopped mushrooms and cook until they release their moisture and start to brown.

3. Add the crumbled blood sausage and cook until browned and crispy.

4. Add the Arborio rice and stir to coat with the butter and sausage fat. Cook for 1-2 minutes until the rice is slightly toasted.

5. Add the white wine and stir until it is absorbed by the rice.

6. Add one ladle of broth at a time, stirring constantly until the broth is absorbed by the rice. Repeat until all the broth is used and the rice is cooked al dente.

7. Stir in the grated Parmesan cheese and remaining tablespoon of butter. Season with salt and pepper to taste.

8. Serve hot with additional grated Parmesan cheese and chopped parsley as garnish.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 40g
Protein: 14g
Sodium: 800mg

Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice such as Carnaroli or Vialone Nano.
- Chicken or vegetable broth can be substituted with water or a combination of water and bouillon cubes.
- Dry white wine can be substituted with dry vermouth or chicken broth.

Variations:
- Add chopped kale or spinach for extra nutrition and color.
- Substitute the blood sausage with regular sausage or bacon for a milder flavor.
- Add a splash of balsamic vinegar for a tangy twist.

Tips and tricks:
- Use a wooden spoon or spatula to stir the risotto to avoid breaking the grains.
- Keep the broth warm in a separate pot to speed up the cooking process.
- Don't rinse the rice before cooking to preserve its starch content, which gives the risotto its creamy texture.

Storage instructions:
Refrigerate leftover risotto in an airtight container for up to 3 days.

Reheating instructions:
Reheat the risotto in a microwave-safe dish with a splash of water or broth until heated through.

Presentation ideas:
Serve the risotto in individual bowls or on a large platter for sharing. Garnish with chopped parsley and grated Parmesan cheese.

Garnishes:
Chopped parsley, grated Parmesan cheese, chopped chives, or a drizzle of olive oil.

Pairings:
Blood Sausage and Mushroom Risotto pairs well with a crisp green salad and a glass of dry white wine.

Suggested side dishes:
Roasted vegetables, garlic bread, or a side of sautéed spinach.

Troubleshooting advice:
- If the rice is still hard after adding all the broth, add more hot water or broth and continue cooking until the rice is cooked through.
- If the risotto is too dry, add more broth or water and stir until the desired consistency is reached.

Food safety advice:
- Make sure the blood sausage is cooked through before adding it to the risotto.
- Store leftover risotto in the refrigerator within 2 hours of cooking.

Food history:
Risotto is a traditional Italian dish that originated in Northern Italy. It is made with Arborio rice, which is high in starch and creates a creamy texture when cooked slowly with broth and other ingredients.

Flavor profiles:
Blood Sausage and Mushroom Risotto has a rich, savory flavor with a hint of earthiness from the mushrooms and a slightly gamey taste from the blood sausage.

Serving suggestions:
Serve Blood Sausage and Mushroom Risotto as a main dish for dinner or as a side dish for a special occasion.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Rich, Earthy, Umami, Meaty