Description
This Sausage and Mushroom Risotto Recipe is made with dried porcini mushrooms, sausage, onion, rice, rosemary, broth, and saffron.
Ingredients
Scale
- 3 cups Arborio rice
- 1 lb Lucanica sausage, casings removed
- 1 medium yellow onion, diced
- 1 (8 oz) bag dried porcini mushrooms
- 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
Instructions
- Prepare the Porcini Mushrooms: Place the dried porcini mushrooms in a small bowl and cover with 2 cups of hot water. Let them soak for 10-15 minutes to rehydrate. Place a mesh strainer lined with a paper towel over another bowl or mug. Pour the mushrooms and their soaking liquid through the strainer to filter out any grit. Reserve the filtered liquid and chop the mushrooms.
- Heat the Broth: In a large stockpot, bring the chicken broth to a boil. Once boiling, reduce the heat to keep the broth hot throughout the cooking process.
- Infuse the Saffron: In a small bowl, add the saffron and ladle in a cup of the hot chicken broth. Let it steep while you prepare the risotto.
- Cook the Sausage and Onions: In a large, deep saucepan over medium heat, add a drizzle of oil and heat until shimmering. Add the diced onion and cook until softened, about 5 minutes. Add the Lucanica sausage, breaking it apart with a wooden spoon, and cook until browned, about 7-9 minutes.
- Add Mushrooms and Wine: Stir in the chopped porcini mushrooms and the reserved mushroom liquid. Add the bay leaves, crushed rosemary, red wine, salt, and pepper. Bring the mixture to a simmer.
- Cook the Risotto: Add the Arborio rice to the saucepan and stir to coat the grains with the sausage mixture. Pour in the saffron-infused broth and stir. Begin adding the hot chicken broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process for about 15-20 minutes, until the rice is creamy and tender with a slight bite.
- Finish and Serve: Remove the bay leaves and stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper if needed. Serve the risotto hot, garnished with extra Parmesan if desired.
Notes
- Maintain Consistent Heat and Stir Frequently: Keep the chicken broth at a steady simmer and add it gradually to the rice. Stirring frequently ensures even cooking and helps release the starch from the rice, which gives risotto its signature creamy texture. Avoid rushing the process; risotto needs time and attention to develop its rich, velvety consistency.
- Use Quality Ingredients: Since risotto is all about simple, flavorful ingredients, quality is key. Opt for a good dry red wine and authentic Parmesan cheese for depth of flavor. Freshly grated Parmesan will melt better and impart a richer taste to the final dish.
- Infuse the Saffron Properly: Saffron is a delicate spice that adds both color and flavor to the risotto. To get the most out of it, steep the saffron in a small amount of hot chicken broth before adding it to the dish. This allows the saffron to bloom and release its full aroma and vibrant color into the risotto.
- 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
