The mushroom and sausage risotto is a perfect first course for the autumn and winter season, easy to prepare and full of flavor. It is prepared by toasting the rice with the mushrooms and crumbled sausage and cooking it like the most classic of risottos. By cooking together this way, all the flavors will blend perfectly to create a creamy and enveloping risotto. It is also a simple preparation and quite fast because the dish is ready in less than half an hour. Naturally, if you use fresh mushrooms it will take some time to clean them carefully, but if you use frozen mushrooms the preparation will be even quicker.
The preparation is very simple: we brown the crumbled sausages with oil, butter, and onion, deglaze with white wine, and add the sliced mushrooms. Since we used fresh chiodini mushrooms, we previously blanched them. Add the rice, toast it, and then add ladles of boiling broth cooking the risotto. A few minutes before the end of cooking, add a sachet of saffron dissolved in a little boiling broth, and off the heat, stir in butter and grated Parmesan.
When the cold comes, along with soups, velvety creams, and baked pasta, there’s nothing better than a good risotto like this with mushrooms and sausage, but also with pumpkin and speck or broccoli. Try the mushroom and sausage risotto for lunch or dinner and let us know what you think.
Also discover:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients to prepare the Mushroom and Sausage Risotto
- 1.5 cups Carnaroli rice
- 8.8 oz chiodini mushrooms (or porcini)
- 14.1 oz sausages
- 2.1 cups vegetable broth
- 1.8 oz grated Parmesan
- 0.7 oz butter
- 1.4 tbsp extra virgin olive oil
- 1 glass dry white wine
- 1 packet saffron
- salt
- pepper
Tools
- 1 Pan
- 1 Ladle
- 1 Small pot
- 2 Stoves
How to prepare Mushroom and Sausage Risotto
Prepare the Mushroom and Sausage Risotto by first cleaning the mushrooms. Remove the earthy and most damaged parts and slice them. Blanch them for 5-10 minutes, drain, and let them cool.
Peel the onion, finely chop it, and let it wither over low heat in a pan with a knob of butter and oil.
Crumbled the sausage and add it to the onion mixture. Deglaze with white wine and let it evaporate. Add the mushrooms and then the rice.
Toast it over high heat, then deglaze with a little boiling broth. Cook the risotto by adding a little boiling broth at a time.
Dissolve the saffron in a ladle of vegetable broth and add it to the risotto towards the end of cooking and continue to stir to blend.
At the end of cooking, adjust salt and pepper, turn off the heat and stir in the remaining butter and Parmesan cheese.
Serve the mushroom and sausage risotto.
Storage, Variants, and Tips
You can store the risotto for 2-3 days in the fridge.
You can add fresh chopped parsley at the end of cooking.
You can use mixed mushrooms, porcini, or champignons instead of chiodini mushrooms.
You can use fennel-flavored sausage.
You can use either fresh or frozen mushrooms.
