This recipe was sent to us by Forest in NYC. A seductive creamy mushroom risotto topped with spicy sausage. You can use sweet or hot sausage depending on how “hot” you want things to get.
Creamy Mushroom Risotto with Spicy Italian Sausage
Risotto Ingredients:
- 2 tablespoons sweet butter
- 2 tablespoons olive oil
- 1/2 white onion, chopped
- 1/4 teaspoon white pepper
- 1 cup Arborio rice
- 12 oz mushrooms, quartered
- 2 1/4 cups chicken stock
- 1/4 cup dry white wine
- 1/2 cup grated or crumbled Asagio, Parmesan or Pecorino cheese (or a mix)
- 1/2 cup of heavy cream
- Garnish with fresh basil leaves
Sausage Ingredients:
- 1 tablespoon of olive oil
- 1/2 white onion, diced
- 1 lb Italian sweet or hot sausage
- 2 tablespoons tomato paste
- 4 roma tomatoes, cut lengthwise and remove seeds, diced
- 1/4 cup white wine
- 1/2 teaspoon of dried basil or 1 tablespoon of fresh basil, chopped
Directions:
Prepare Risotto:
- In a deep skillet over medium heat, melt butter and olive oil. Add onion and garlic and saute until translucent, about 5 minutes
- Add white pepper and 2 cup of arborio rice. Stir and saute for two minutes
- Add mushrooms, basil, chicken stock and wine. Bring to boil.
- Reduce heat and simmer for 15 minutes.
- While simmering prepare sausage
Prepare Sausage:
- In a separate skillet add olive oil and onion, sauté for 2 minutes
- Add and brown sausage. Drain all fat but 1 tablespoon
- Add tomato paste, tomatoes and wine and stir together. Cook over medium heat until sauce reduces – about 10 minutes.
Finish Risotto:
- Add 1/2 cup of grated cheese and 1/2 cup of heavy cream to the risotto, stir and simmer over low heat for 5 minutes.
- Transfer risotto to serving dish, top with sausage mixture
- Garnish with fresh basil and a touch of grated cheese
