Italian Sausage and Wild Mushroom Risotto

Name: Italian Sausage and Wild Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 369 grams cups arborio rice or other medium-grain rice (about; 237 milliliters freshly grated Asiago cheese; 118 milliliters (1 stick) butter; 1 teaspoon chopped fresh thyme; 4 garlic cloves, minced; 454 grams Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces; 1 liters chicken stock or canned low-salt chicken broth; 355 milliliters Madeira; 2 Tbsps olive oil; 1 large onion, chopped; 1 teaspoon chopped fresh oregano; 227 grams portobello mushrooms, stemmed, dark gills scraped out, caps diced; 283 grams fresh shiitake mushrooms, stemmed, diced

Need a gluten free main course? Italian Sausage and Wild Mushroom Risotto could be an outstanding recipe to try. This recipe serves 8. One portion of this dish contains approximately 21g of protein, 38g of fat, and a total of 635 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up madeira, garlic cloves, sausage, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add sausage and sauté until beginning to brown, about 3 minutes.

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Sausage

Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes.

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Mushrooms

Oregano

Thyme

Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.

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Madeira

Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat.

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Butter

Stock

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Sauce Pan

Pot

Add onion and garlic and sauté until onion is translucent, about 5 minutes.

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Garlic

Onion

Add rice; stir 2 minutes.

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Rice

Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes.

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Madeira

Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper.

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Salt And Pepper