Name: Italian Sausage and Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 8
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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Italian Sausage and Mushroom Risotto

1. 2 tablespoons extra virgin olive oil -

2. 1 pound Italian sweet sausage, removed from casings, crumbled -

3. 1/2 pound cremini mushrooms, diced -

4. 10 ounces fresh shiitake mushrooms, diced -

5. 1 teaspoon chopped fresh thyme -

6. 1 teaspoon chopped fresh oregano -

7. 1 1/2 cups Madeira, divided -

8. 6 cups chicken stock (use gluten-free stock if cooking gluten-free) -

9. 1/2 cup (1 stick) butter -

10. 1 large onion, chopped -

11. 4 garlic cloves, minced -

12. 2 cups arborio rice -

13. Kosher salt and freshly ground black pepper -

14. 1/2 cup freshly grated Asiago or Parmesan cheese (for topping) -

How to cook deliciously - Italian Sausage and Mushroom Risotto

1. Stage

Cook the sausage and mushrooms: Heat olive oil in large skillet over medium heat. Crumble the sausage into the pan, spreading it out in an even layer. Cook for a couple of minutes. Add the mushrooms, thyme, and oregano. Increase the heat to medium high and cook until the mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira and scrape to deglaze the pan , about 1 minute. Set aside.

2. Stage

Heat the chicken stock: Heat the stock until it is steamy or simmering in a large saucepan and keep warm over low heat.

3. Stage

Sauté the onions and garlic in butter: Melt butter in a large saucepan over medium-high heat. Add onion and garlic and sauté, stirring frequently, until onion is translucent, about 5 minutes.

4. Stage

Add the rice: Add the rice to the onions and cook for a couple of minutes, stirring frequently, until the rice starts to brown.

5. Stage

Add the remaining Madeira: Cook, stirring constantly until Madeira has been absorbed, about 2 minutes.

6. Stage

Add the hot stock, one ladleful at a time: Simmer until it is almost all absorbed by the rice, after each addition. Slowly stir the rice while it is cooking in the stock. Continue to cook until rice is just tender and mixture is creamy, adding more stock by ladlefuls, stirring often and allowing most stock to be absorbed before adding more, until rice is tender, but still firm to the bite, about 20 to 25 minutes.

7. Stage

Add the sausage and mushrooms, season, and add cheese: Ad the sausage and mushrooms. Taste and season with salt and pepper. Sprinkle with cheese to serve.