Ingredients with Measurements:
- 1 pound of Lucanica sausage, sliced
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of Arborio rice
- 6 cups of chicken broth
- 1 cup of white wine
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Large skillet
Step-by-step instructions:
1. In a large pot, heat the chicken broth over medium heat.
2. In a large skillet, cook the Lucanica sausage until browned. Remove from skillet and set aside.
3. In the same skillet, add the sliced mushrooms and cook until browned. Remove from skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
5. Add the Arborio rice to the skillet and stir until the rice is coated with the onion and garlic mixture.
6. Add the white wine to the skillet and stir until the wine is absorbed.
7. Add a ladleful of the heated chicken broth to the skillet and stir until the broth is absorbed.
8. Continue adding ladlefuls of broth to the skillet, stirring constantly, until the rice is cooked and the risotto is creamy.
9. Add the cooked Lucanica sausage and mushrooms to the skillet and stir until heated through.
10. Remove the skillet from the heat and stir in the grated Parmesan cheese and butter.
11. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Italian sausage can be substituted for Lucanica sausage.
- Vegetable broth can be substituted for chicken broth.
- Button mushrooms can be substituted for any type of mushrooms.
Variations:
- Add diced tomatoes to the risotto for a burst of freshness.
- Substitute shrimp or chicken for the Lucanica sausage.
- Add chopped spinach or kale for a healthy twist.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Add the broth to the skillet one ladleful at a time to ensure the rice cooks evenly.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the risotto in a shallow bowl with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the risotto is too thick, add more broth.
- If the risotto is too thin, cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Cook the sausage to an internal temperature of 160°F.
- Refrigerate any leftovers promptly.
Food history:
Risotto originated in Northern Italy and has been a staple in Italian cuisine for centuries.
Flavor profiles:
The Lucanica sausage adds a savory and slightly spicy flavor to the risotto, while the mushrooms add an earthy flavor.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a special occasion.
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Region: Italian