Ingredients with Measurements:
- 1 pound Italian sausage, casings removed
- 1 pound mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Ladle
- Grater
Step-by-step instructions:
1. In a large skillet or Dutch oven, cook the sausage over medium-high heat until browned and cooked through. Remove from the pan and set aside.
2. In the same pan, add the sliced mushrooms and cook until they release their moisture and start to brown. Remove from the pan and set aside.
3. Add the diced onion and minced garlic to the pan and cook until softened and fragrant.
4. Add the Arborio rice to the pan and stir to coat with the onion and garlic mixture.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Add the chicken or vegetable broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
7. Once the rice is cooked and creamy, stir in the cooked sausage and mushrooms.
8. Stir in the grated Parmesan cheese and butter until melted and well combined.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 28g
Carbohydrates per serving: 46g
Protein per serving: 25g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chicken or turkey sausage.
- You can use any type of mushrooms you prefer, such as button, cremini, or shiitake.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add some chopped sun-dried tomatoes for extra flavor.
- Add some baby spinach or kale for a pop of color and nutrition.
- Use different types of cheese, such as Gruyere or Asiago, instead of Parmesan.
Tips and tricks:
- Use a wooden spoon or spatula to stir the risotto, as it will help release the starch from the rice and make it creamy.
- Don't rinse the rice before cooking, as it will wash away the starch that is needed to make the risotto creamy.
- Keep the broth warm in a separate pot while you cook the risotto, as adding cold broth can slow down the cooking process.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop, adding a splash of broth or water to loosen it up if needed.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic bread or breadsticks
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen it up.
- If the risotto is too wet, cook it for a few more minutes to allow the liquid to be absorbed.
- If the rice is still hard after 25 minutes of cooking, add more broth and continue cooking until it is tender.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the risotto.
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is made with Arborio rice, which is a short-grain rice that is high in starch and makes the dish creamy.
Flavor profiles:
This sausage and mushroom risotto is savory, creamy, and hearty. The sausage adds a meaty and slightly spicy flavor, while the mushrooms add an earthy and umami flavor.
Serving suggestions:
Serve this dish as a main course for dinner, or as a side dish for a special occasion or holiday meal.
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Region: Italian