Mushroom and Sausage Risotto

Mushroom and sausage risotto is a rich and flavorful dish that combines the creaminess of the risotto with the intense taste of the mushrooms and the strong flavor of the sausage. Here is an Italian twist on the recipe:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 300 g of porcini mushrooms or champignons
• 200 g of sausage
• 1 small onion
• As needed, meat or vegetable broth
• 1/2 glass of dry white wine
• Extra virgin olive oil
• Butter
• Grated Parmesan cheese
• Salt
• Pepper
• Fresh parsley (optional)

Preparation

1. Clean the mushrooms with a damp cloth to remove any dirt, then slice them.
2. Peel the onion and finely chop it.
3. Remove the skin from the sausage and crumble it with your hands.
4. In a sufficiently large pan, sauté the chopped onion with a drizzle of extra virgin olive oil until it becomes translucent.
5. Add the sliced mushrooms and cook until they have released their water.
6. Add the crumbled sausage and brown until well golden.
7. Pour the rice into the pan and toast it for a few minutes, stirring constantly.
8. Deglaze with the white wine and let the alcohol evaporate.
9. Begin adding the broth little by little, stirring often, and continue cooking for about 15-18 minutes or follow the instructions on the rice package.
10. When the rice is almost done but still al dente, adjust the seasoning with salt and pepper.
11. Remove from the heat and stir the risotto with a knob of butter and grated Parmesan cheese to taste.
12. If desired, sprinkle with chopped fresh parsley before serving.

Curiosity

Risotto is one of the emblematic dishes of Italian cuisine and is prepared in various ways depending on the regions and local traditions. This particular risotto combines the tradition of Lombard risotto with the rustic and country-style addition of sausage, for a blend of flavors that warms and satisfies the palate.

Enjoy your meal!