The risotto with mushrooms and sausage it’s a first course traditional in northern Italian cuisine. With an intense aroma and a rich and full-bodied taste, given by the presence of dried porcini mushrooms and fresh sausage, it easily adapts to a dinner informal with friends as a lunch in family.
Ingrediants
- 320 g of Carnaroli rice
- 40 g of dried porcini mushrooms
- 150 g of sausage
- vegetable broth
- 1 shallot
- a knob of butter
- grated Grana Padano
- extra virgin olive oil
- salt
- black pepper
How to prepare: Mushroom and sausage risotto
The risotto with mushrooms and sausage is a traditional first course of Italian cuisine. With a rich and full-bodied flavor, given precisely by the presence of fresh sausage and gods dried porcini mushrooms, provides a rather easy and quick recipe, within everyone’s reach. It is therefore perfect for one dinner with friends as for the Sunday lunch in family.
Together with the pumpkin risotto, the mushroom risotto, which can be prepared with the many varieties available, is definitely the autumn risotto more typical. And having fresh porcini at your disposal, you can easily opt for those.
Risotto is a dish that never tires also because it can be prepared with an infinite number of ingredients in various combinations, creating a new dish every time. Among the most original ones, surely the fruit risottos such as the exquisite risotto with pears and taleggio
If, on the other hand, you are looking for first courses with mushrooms, let yourself be inspired by our proposals, among which we certainly recommend the Hemp Tagliatelle with mushrooms and chestnuts and hazelnuts.
OTHER TASTY RECIPES: Risotto with taleggio cheese with balsamic vinegar, Risotto with Treviso red radicchio, Risotto with porcini mushrooms, Risotto all’amatriciana
Easy execution Preparation time 10 min Cooking time 25 min Soaking time 15 min Servings 4
How to prepare: Mushroom and sausage risotto
To prepare the mushroom and sausage risotto, let the dried porcini mushrooms soften in warm water for 15 minutes. Chop the shallot and sauté it in a pan with a couple of tablespoons of oil.
Shell the sausage and add it to the sautéed shallot. Brown it and when it has changed color add the mushrooms found.
Add the rice and toast it for a couple of minutes. In the meantime, filter the water in which you have recovered the mushrooms through a tightly meshed sieve.
Cook as for any risotto, gradually adding ladles of boiling broth alternating, in this case, with the soaking water of the mushrooms. When the rice is cooked, but still quite al dente, salt it lightly and away from the heat, stir in the knob of butter and a generous handful of grated cheese. Finish with a sprinkling of freshly ground pepper.
Transfer the mushroom and sausage risotto to individual dishes and serve immediately.
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