Sausage, Mushroom and Red Wine Risotto
Total time: 30 minutes
This has a heartier flavor than typical risotto, made with red wine and beef stock. It stands up well to the sausages and mushrooms.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
-
1/2 cup (4oz, 120ml) red wine
- 2 cups (16oz, 480ml) beef broth
- 1/2 medium onion
- 1 tbs olive oil
- 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
- Condimenti:
- 6oz (180gr) sausages, any flavor
- 4oz (120gr) mushrooms
- 1/2 onion
- 2 cloves garlic
- 1 medium carrot
- 2 tsp oregano
Instructions:
- Heat beef broth and keep hot over low heat.
-
Finely chop onion.
- In medium saucepan heat oil over medium heat.
- Add onion and sauté until transparent.
- Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add red wine and stir.
- Start condimenti.
- When rice has absorbed most of the wine add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
-
Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Condimenti:
- Cut the sausages into 1" (3cm) pieces.
- Chop the onion.
- Trim and thickly slice mushrooms.
- Roughly chop the carrot.
- Mince garlic.
- Sauté sausages in nonstick skillet over medium heat until browned and cooked through. Remove.
- Add onion, carrot and sauté 5 minutes.
- Add garlic, mushrooms and sauté until mushrooms are nicely browned.
- Turn heat to low, return sausages to skillet, stir in oregano, cover and keep warm until needed.
Note: I normally use all or almost all of the broth.