Are you looking for an idea for lunch or dinner? Well, here it is! I suggest you try this risotto with champignon mushrooms and sausage. It’s a very easy first course to prepare, nutritious, and very tasty. It could be considered a classic autumn dish, but I also prepare it in other seasons since champignons are available all year round. Shall we see how to make this recipe? I assure you it’s always a hit with everyone.
Other ideas with champignons:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Risotto with Champignon Mushrooms
- 1.75 cups Carnaroli rice
- 10.5 oz champignon mushrooms
- 2 sausages
- 1 clove garlic
- 1 bunch parsley
- vegetable broth
- 1 glass dry white wine
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of the Risotto with Champignon Mushrooms
Clean the champignon mushrooms by removing the earthy base of the stem. Quickly rinse them under running water, pat them dry with kitchen paper, and slice them thinly.
Peel the two sausages and crumble them with a fork.
Wash the parsley and chop it finely. Also, chop the garlic clove after removing the inner core.
In a large pan, heat a few tablespoons of olive oil and sauté the chopped garlic. Let it sizzle for a moment, then add the crumbled sausages.
Brown them for a couple of minutes over high heat (you’ll see they change color and become lighter), then deglaze with white wine.
Let it evaporate, then add the champignon mushrooms. Salt and pepper to taste and continue cooking for 5/6 minutes, stirring occasionally.
At this point, add the rice to the pan and let it toast for a couple of minutes.
Begin to moisten it with a few ladles of hot broth and cook the risotto by adding more broth as it is absorbed by the rice.
Shortly before the end of cooking, flavor the risotto with plenty of chopped parsley.
Serve the risotto with champignon mushrooms and sausage on individual plates and serve immediately, sprinkled with more freshly ground black pepper. If you like, you can finish it with a knob of butter. I didn’t add it; unnecessary calories in a dish that’s delicious even without. Enjoy! Paola
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