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Risotto with Mushrooms, Peas and Sausage

Williams Sonoma: Savoring Pasta & Rice

Risotto with Mushrooms, Peas and Sausage

Fairly fast and really delicious as leftovers, this risotto is simple and includes mushrooms and sausage – two of some of my favorite foods. The only sort of hard thing about it (besides your arms almost falling off from stirring it for so long) is taking the casings off the sausage which isn’t fun and is a little time consuming but it’s worth it for the flavor. You can try different kinds of sausage too, I’ve only tried Italian sausage and herb sausage but it would probably taste good with a little spicy sausage too.

Serves 4-6 {more like 3 in my experience and if this is the only part of the meal…}

6 cups meat stock {I use chicken stock}

3 tablespoons unsalted butter

1 yellow onion, finely chopped

1/2 lb. Italian pork sausages, casings removed and meat chopped

1/2 lb. fresh white mushrooms, brushed clean and sliced

2 cups medium-grain rice such as Arborio, Carnaroli or Vialone Nano {they sell Arborio rice at most grocery stores}

1/2 cup dry white wine

1/2 cup shelled peas (fresh or frozen)

Salt and freshly ground pepper to taste

1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Pour the stock into a saucepan and bring barely to a simmer.

2. In a large saucepan over medium heat, melt 2 tablespoons of the butter with the oil. Add the onion and saute until tender, about 5 minutes. Add the sausage meat and cook, stirring frequently with a wooden sppon to break up the lumps, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring, until wilted, about 2 minutes. Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook until the liquid is absorbed.

3. Add the stock 1/2 cup at a time, stirring constantly and making sure that the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the peas and the salt/pepper. The risotto is done when the rice grains are creamy on the outside and firm, yet tender to the bit 20-25 minutes total {you may not have used up all the stock at this point}. If more liquid is required, use hot water.

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