Risotto ai Funghi

This Risotto ai Funghi is made with dried porcini mushrooms, sausage, onion, rice, rosemary, broth, and saffron.

Do you guys remember Nan’s famous chicken? This risotto also uses dried porcini mushrooms and has similar flavors. Porcini mushrooms are a delicacy in Italy. You can find them in most grocery stores. The best sausage to use for this recipe are the Lucanica sausage, but you could also substitute with sweet Italian sausage.

If you would like a head start to making this, you can prep by making the sausage base first and keeping it in the fridge right before the step where you add the rice. This is a Crapanzano family recipe and it is SO delicious.

Sausage and Mushroom Risotto is great for date night – you can’t go wrong with a little candlelit dinner, wine, and this Sausage and Mushroom Risotto. This dish is wonderful, especially in the fall and winter time.

How to make Risotto ai Funghi

Add porcini mushroom in a small bowl and pour 2 cups hot water until filled up. Let the mushrooms soak for 10-15 minutes. Place a mesh strainer and a paper towel on top of a another bowl or mug. Pour the porcini mushrooms and liquid through the strainer/towel so the liquid filters and pours into the mug. Chop the porcini mushrooms and reserve the filtered liquid.

Bring the chicken broth to a boil in a large stockpot. Reduce heat once boiling and maintain hot.

In a small bowl, add the pinch of saffron and ladle hot chicken broth.

In a separate large deep saucepan over medium heat, add oil and wait for it to shimmer. Add the onion and cook until soft, about 5 minutes. Add the sausage and brown, breaking apart with a wooden spoon, for 7-9 minutes. Add the chopped porcini mushrooms and liquid and bring to a simmer. Add 2 bay leaves, crushed rosemary, red wine, salt and pepper. Add the rice. Add the broth with the saffron as well as the chicken broth. Stir and bring to a boil. Reduce heat to medium-low, cover, and cook for 20 minutes.  

Remove the bay leaves and top with parmesan cheese.

Risotto ai Funghi

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• Author: Maxine Dubois
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Risotto ai Funghi is made with dried porcini mushrooms, sausage, onion, rice, rosemary, broth, and saffron.

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Ingredients

Scale 1x2x3x

• 2 lbs Uncle Ben’s Rice
• 1 lb Lucanica sausage, without casing
• 1 medium yellow onion, diced
• 1 (8 oz) bag dried porcini mushroom
• 2 bay leaves
• ½ teaspoon crushed rosemary
• ½ cup dry red wine
• 12 cups chicken broth
• Pinch of saffron
• ½ cup grated parmesan cheese
• Salt and pepper, to taste

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Instructions

1. Add porcini mushroom in a small bowl and pour 2 cups hot water until filled up. Let the mushrooms soak for 10-15 minutes. Place a mesh strainer and a paper towel on top of a another bowl or mug. Pour the porcini mushrooms and liquid through the strainer/towel so the liquid filters and pours into the mug. Chop the porcini mushrooms and reserve the filtered liquid.
2. Bring the chicken broth to a boil in a large stockpot. Reduce heat once boiling and maintain hot.
3. In a small bowl, add the pinch of saffron and ladle hot chicken broth.
4. In a separate large deep saucepan over medium heat, add oil and wait for it to shimmer. Add the onion and cook until soft, about 5 minutes.
5. Add the sausage and brown, breaking apart with a wooden spoon, for 7-9 minutes.
6. Add the chopped porcini mushrooms and liquid and bring to a simmer.
7. Add 2 bay leaves, crushed rosemary, red wine, salt and pepper. Add the rice.
8. Add the broth with the saffron as well as the chicken broth. Stir and bring to a boil. Reduce heat to medium-low, cover, and cook for 20 minutes.  
9. Remove the bay leaves and top with parmesan cheese.

Notes

• Make sure to use hot water to rehydrate the dried porcini mushrooms. Filter the liquid super well and reserve the liquid. 
• If you're in a hurry, you can use hot water to rehydrate the mushrooms.
• This pairs well with a light red wine like sangiovese di romagna. 

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 257.7
• Sugar: 1.0 g
• Sodium: 674.7 mg
• Fat: 13.0 g
• Saturated Fat: 4.8 g
• Carbohydrates: 21.8 g
• Fiber: 0.4 g
• Protein: 10.0 g
• Cholesterol: 16.5 mg