Mushroom risotto with Parmesan cheese, mushrooms and sweet Italian sausage.
Sometimes I mention a recipe to my dad and if it starts with the words “Italian Sausage” I don’t think it matters that much what comes after, it’s already sold!
We recently made this risotto recipe together (hardly adapted from Bon Appetit); Dad would take care of the supplies, prep the mushrooms and cook the sausage while I sat on a stool for half an hour, stirring the risotto while the rice slowly absorbed the broth, cup by cup.
None of us count patience as a virtue, but maybe I’ve got a little more when it comes to the long, slow stirring this dish requires, so that’s the task I’m happy to take on.
Italian risotto with sausage and mushrooms
ingredients
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2 tablespoons extra virgin olive oil
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1 pound Italian sweet sausage, removed from casing, crumbled
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1/2 pound cremini mushrooms, diced
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10 ounces fresh shiitake mushrooms, diced
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1 teaspoon chopped fresh oregano
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1 teaspoon chopped fresh thyme
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1 1/2 cups Madeira (divided, 1/2 cup and 1 cup)
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6 cups chicken stock (use gluten-free stock if cooking gluten-free)
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1/2 cup (1 stick) butter
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1 large onion, chopped
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4 garlic cloves, chopped
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2 cups Arborio rice
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1/2 cup freshly grated Asiago or Parmesan cheese (for sprinkling)
method
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Cook sausage and mushrooms
Heat olive oil in a large skillet over medium-high heat. Crumble the sausage into the pan and spread in an even layer. Boil for a few minutes.
Add mushrooms, thyme and oregano. Increase heat to medium-high and cook until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira and scrape the pan to deglaze, about 1 minute. Put aside.
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Heat chicken broth in a large saucepan until steaming or simmering and keep warm over low heat.
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Sweat onions and garlic in butter
Melt butter in a large saucepan over medium heat. Add onion and garlic and cook until onion is translucent, about 5 minutes.
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Add the rice
Add the rice to the onions and cook for a few minutes until the rice starts to brown.
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Add remaining 1 cup Madeira.
Cook, stirring constantly, until the madeira is absorbed, about 2 minutes.
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Add the hot broth, one ladle at a time
and simmer until almost completely absorbed by the rice after each addition. Slowly stir the rice while it cooks in the broth.
Continue cooking until rice is just tender and mixture is creamy, adding more broth one spoon at a time, stirring frequently and allowing most of the broth to be absorbed before adding more, until rice is tender but still al dente, about 20-25 minutes.
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Stir in the sausage and mushrooms.
Season with salt and pepper. Sprinkle with cheese to serve.
Adapted from Bon Appétit magazine.
