Italian Sausage and Mushroom Risotto

Fresh Italian sausages have long been a staple in Italian cuisine, cherished for their savoury flavours and versatility in various dishes.

Crafted with a blend of premium ground pork and a mix of traditional herbs and spices, these sausages offer a rich and robust taste profile.

When paired with an assortment of mushrooms such as shiitake, porcini, beech, chanterelle, oysters, and cremini, this risotto promises a delightful culinary experience. The creamy texture of the risotto serves as a perfect canvas for the flavours of the sausages and mushrooms to stand out.

The combination of fresh Italian sausages and mixed mushroom risotto strikes a beautiful harmony of textures and tastes, ideal for a cozy night in or a festive gathering, appealing to those with a preference for simple yet delicious dishes.

Remove the skin from the fresh sausages, then break them into small pieces. Fry them over olive oil in a deep pan for 2-3 minutes over medium heat. Once done, remove from the pan and set them aside.

Add in the sliced mixed mushrooms and without stirring, saute the mushrooms for about 4-5 minutes over medium high heat. Occasionally shake the pan a few times to toss the mushrooms around.

Season with a pinch of salt and pepper, add in the sausages, thyme, rosemary and raw rice and give it a good stir. Toast for 2 minutes on medium heat while stirring, then deglaze the pan with white wine.

Cook for a few minutes until the alcohol evaporators, then cover with seasoned hot beef stock.

Simmer the risotto with stirring for about half an hour, adding a laddle of hot water every few minutes when you notice that the rice has absorbed the liquid.

Once the rice is cooked, remove from heat and leave it for a minute to cool down. Then stir in freshly grated pecorino cheese until creamy.

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Italian Sausage and Mushroom Risotto

Yield: 2

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Ingredients

• Olive oil - 2 tablespoons
• Fresh Italian sausages - 200 g
• Mixed mushrooms - 250 g
• Arborio rice - 135 g
• White wine - 35 ml
• Pecorino romano cheese - 25 g
• Beef stock - 250 ml
• Water - 500-600 ml
• Thyme - pinch
• Rosemary - pinch

Instructions

1. Remove the skin from the fresh sausages, then break them into small pieces. Fry them over olive oil in a deep pan for 2-3 minutes over medium heat. Once done, remove from the pan and set them aside.
2. Add in the sliced mixed mushrooms and without stirring, saute the mushrooms for about 4-5 minutes over medium high heat. Occasionally shake the pan a few times to toss the mushrooms around.
3. Season with a pinch of salt and pepper, add in the sausages, thyme, rosemary and raw rice and give it a good stir. Toast for 2 minutes on medium heat while stirring, then deglaze the pan with white wine.
4. Cook for a few minutes until the alcohol evaporators, then cover with seasoned hot beef stock.
5. Simmer the risotto with stirring for about half an hour, adding a laddle of hot water every few minutes when you notice that the rice has absorbed the liquid.
6. Once the rice is cooked, remove from heat and leave it for a minute to cool down. Then stir in freshly grated pecorino cheese until creamy.

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