Creamy Mushroom And Sausage Risotto
Creamy mushroom and sausage risotto is a very appetizing first course to serve at any time for a dinner or a special event.
The creaminess is given by the mushroom cream added during the cooking of the rice. The crunchy sausage makes it the protagonist of a rustic but also very elegant dish.
The ingredients:
- Mushroom cream: I had the idea of making a really creamy risotto by completely eliminating the visual presence of the mushrooms. Separately I cooked the mushrooms with a diced potato and vegetable broth. Then I blended them and then passed them through a sieve to eliminate any lumps and create an even more velvety cream. To thin it out a bit you can add a little heavy cream, coconut milk or plain butter. You can use both porcini and cremini mushrooms.
- Italian sausage: I simply browned it in a pan until very crispy. Set aside for the final topping.
- Arborio rice: you can use either this or Carnaroli rice, both perfect for making risotto.
- Wine free: for this recipe I did not add wine, simply because it is not necessary and would cover the flavor of the mushrooms.
This creamy mushroom and sausage risotto is a true delicacy for the eyes and the palate!
Recommended items for this recipe:
Risotto with cream of mushrooms and sausage is a creamy and tasty first course, suitable for a family lunch (or dinner) and ideal to accompany with a glass of red wine.
- 300 g porcini or crimini mushrooms
- 12 tbsp evoo
- 1/2 1 diced shallot
- 1 clove garlic
- salt&pepper (to taste)
- fresh parsley
- 1/3 cup vegetable broth
- 180 g Arborio rice
- 1 tbsp butter
- 2 tbsp evoo
- 300 mg vegetable broth
- 2 tbsp Parmigiano Reggiano
- 1 tsp frozen butter
- fresh parsley (to taste)
- 200 g Italian sausage
Start by carefully cleaning the mushrooms and cutting them into cubes. Separately, chop half the onion, garlic and parsley and place them in a pan together with 3 tablespoons of extra virgin olive oil.
Cut a potato into cubes and add it to the pan. Brown for about 4/5 minutes.
Add the diced mushrooms and cover with a ladle of vegetable broth. Cook for 15 minutes until everything is soft.
Transfer into a bowl
Blend everything with an immersion blender until you reach a creamy consistency. I recommended sieving the cream to remove any lumps and make it even smoother.
In a separate pan, add the sausage (with the casing removed) cut into small pieces and brown until it becomes crispy. Set aside.
Chop a shallot and put it in the pan, then add 2 tablespoons of extra virgin olive oil and a knob of butter.
Fry the onion and add the rice, then toast it well. When it has become almost transparent, wet the rice with 4-5 ladles of boiling vegetable broth, mix and cook over medium-low heat for about 15 minutes.
Add ladles of broth as needed to prevent the rice from sticking to the bottom of the pan. However, do not cover the rice excessively with the broth.
As soon as the rice is al dente and has reached the right consistency, add the mushroom cream and leave the risotto to flavor for a few more minutes.
Add the frozen butter knob and Parmigiano Reggiano. Mix well to make it homogeneous.
Finally, remove the pan from the heat and serve. Decorate the risotto with chopped fresh parsley and crunchy Italian sausage.
Consume the dish while it is hot and steamy.
To obtain a creamy result and a truly appetizing taste, make sure you use only fresh, quality ingredients. Choose a type of rice that remains al dente (for example carnaroli, romano or parboiled). If you want to get an even stronger flavor, replace the Grana Padano with Pecorino Romano DOP.
In order to enjoy this risotto in all its creaminess, it is not advisable to store it after preparation.
