Mushroom Risotto With Italian Sausage Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A very nice recipe based on one from the Sunset Quick Cuisine cookbook. Its intro entices, Moist and creamy, this risotto is laced with mushrooms and crowned with a meaty tomato sauce. I would start with the Italian Sausage Sauce so that its flavors blend while you make the Mushroom Risotto; otherwise, the original recipe says to make the Sausage Sauce while the risotto is simmering for the 15 minutes. Ingredients:
1/2-3/4 lb italian sausage |
1 small onion, thinly sliced |
2 medium pear-shaped tomatoes, seeded and chopped |
1/2 teaspoon dry basil |
1/8 teaspoon salt |
1 tablespoon tomato paste |
1 cup dry white wine |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons olive oil |
1 small onion, finely chopped |
1/2 lb small mushroom, each quartered |
1 small garlic clove (minced or pressed) |
1/8 teaspoon white pepper |
1 cup arborio rice (imported italian rice) or 1 cup short-grain rice (pearl) |
2 3/4 cups regular-strength chicken broth |
1/4 cup dry white wine |
1/2 cup whipping cream |
1/2 cup freshly grated asiago cheese or 1/2 cup parmesan cheese |
chopped parsley (optional) |
Directions:
1. ITALIAN SAUSAGE SAUCE:.
2. Remove casings from the sausage and crumble meat into a 10-inch frying pan.
3. Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
4. Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
5. MUSHROOM RISOTTO:.
6. Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
7. Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
8. Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.
9. Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.
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