Esta es una exhibición prevé de cómo se va ver la receta de 'Sausage and Mushroom Risotto' imprimido.

Receta Sausage and Mushroom Risotto
by Erin S

Sausage and Mushroom Risotto

Creamy risotto with Italian Sausage and Mushrooms

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 3 cups chicken stock
  • 3 cups beef stock
  • 2 Tbls olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 8 oz Shitaki Mushrooms
  • ½ tsp thyme
  • 1 lb Italian Sausage
  • 1 Tbls butter
  • Salt and pepper
  • 2 cups Arborio Rice
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan Cheese

Direcciones

  1. Combine Chicken and Beef stock in a sauce pan. Warm over low heat.
  2. In a separate skillet, sauté mushrooms and the thyme together. Sprinkle mushrooms with salt and pepper once lightly browned. Set aside.
  3. In another skillet brown the sausage. Discard the fat, and set aside.
  4. In a large skillet heat 2 Tbls oil over medium heat. Add onion and garlic. Sauté until translucent, about 5 minutes. Add the rice and coat well with the oil. Lightly toast the rice, about 2 minutes. Stir in wine, and cook until it is almost evaporated. Ladle about 1 cup of warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy. You might have a little stock left over, but not much.
  5. Once cooked through, add mushrooms and sausage to the pan. Stir in the Parmesan Cheese and butter. Top with additional cheese if desired.