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Italian Sausage and Mushroom Risotto
Italian Sausage and Mushroom Risotto
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory mushroom risotto topped with melted Parmesan cheese and savory sweet Italian sausage.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 pound Italian sweet sausage, removed from casings, crumbled
  • 1/2 pound cremini mushrooms, diced
  • 10 ounces fresh shiitake mushrooms, diced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 1/2 cups Madeira, divided
  • 6 cups chicken stock (use gluten-free stock if cooking gluten-free)
  • 1/2 cup (1 stick) butter
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups arborio rice
  • Kosher salt and freshly ground black pepper
  • 1/2 cup freshly grated Asiago or Parmesan cheese (for topping)
Instructions:
  • In a large skillet over medium heat, warm olive oil. Add sausage, spreading evenly in the pan and cook briefly. Add mushrooms, thyme, and oregano, raise heat to medium high, and cook until mushrooms are tender, about 10 minutes. Pour in 1/2 cup of Madeira, deglaze the pan by scraping, approximately 1 minute. Set aside.
  • Warm the chicken stock in a large saucepan over low heat until it steams or simmers, then keep it warm.
  • In a large saucepan over medium-high heat, melt butter. Cook onions and garlic in the butter, stirring often, until onions are translucent, approximately 5 minutes.
  • Combine with rice: Mix in the rice with the onions and cook for a couple of minutes, stirring often, until the rice begins to brown.
  • Stir in the rest of the Madeira and cook until it's fully absorbed, approximately 2 minutes, while stirring constantly.
  • Gradually pour the hot stock, one ladleful at a time, letting the rice absorb it almost completely after each addition. Stir the rice gently as it simmers in the stock. Cook until the rice is just tender and the mixture turns creamy, adding more stock gradually while stirring frequently, ensuring most of the liquid is absorbed before adding more. The risotto should be tender but slightly firm to the bite, this should take about 20 to 25 minutes.
  • Add the sausage and mushrooms, taste, season with salt and pepper, then sprinkle with cheese to serve.

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