Risotto with Mushrooms and Sausage (Risotto Funghi e Salsiccia)
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Finferli Mushrooms (Gallinacci) | 250g |
| Sausage (bulk, without casing) | 150g |
| Dry White Wine | 100g |
| Fresh Parsley | 10g |
| Garlic Clove | 1 |
| White Onion | 40g |
| Extra Virgin Olive Oil | 50g |
| Butter | 60g |
| Vegetable Broth | 1L |
| Salt | to taste |
Instructions:
Step 1: Preparing the Mushrooms
To start, clean the finferli mushrooms (also known as gallinacci). Gently rub off any dirt using a cloth, and then brush them clean using a soft-bristled brush. Set aside a few whole mushrooms for garnish.
In a large pan, heat 40g of olive oil over medium heat with a crushed garlic clove. Once the oil is hot, add the mushrooms and sauté over high heat for about 2 minutes.
Step 2: Cooking the Mushrooms
Deglaze the mushrooms with 50g of dry white wine, allowing the alcohol to evaporate. Season with a pinch of salt, and let the mushrooms cook for another 10 minutes. Just before removing the pan from the heat, sprinkle in the freshly chopped parsley and set the mushrooms aside.
Take about a third of the cooked mushrooms and transfer them to a blender or food processor to puree.
Step 3: Preparing the Sausage
While the mushrooms cook, prepare the sausage. Use a sharp knife to cut open the casing, then crumble the sausage meat into small pieces.
Heat 10g of olive oil in a separate pan over medium heat, and cook the sausage, stirring frequently to break it up into small pieces. It should take about 5 minutes to cook through. Season with salt and a little extra parsley for flavor. Set the sausage aside until needed.
Step 4: Cooking the Risotto
In the meantime, prepare the risotto. Heat the vegetable broth in a saucepan to keep it hot.
Peel and finely chop the onion, then add it to a large pan with 20g of butter. Sauté the onion over medium heat until it becomes soft and translucent. Add the Carnaroli rice and toast it for 2-3 minutes, stirring frequently to prevent it from sticking.
Step 5: Combining the Ingredients
Once the rice is toasted, pour in the 100g of dry white wine and stir until it has been absorbed by the rice. Slowly begin adding the hot vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, which should take about 18 minutes.
Step 6: Finishing the Dish
Once the rice is cooked to your desired texture (al dente), stir in the sautéed mushrooms, including the mushroom puree, and the cooked sausage.
Mix everything well, and then add the remaining butter and fresh parsley for extra creaminess and flavor. Let the risotto rest for a couple of minutes before plating.
Step 7: Garnishing and Serving
To serve, plate the risotto and garnish with the reserved whole mushrooms for a beautiful finishing touch. Add a little more freshly chopped parsley for color and serve immediately while it’s still hot.
Tips for Success:
- For an extra creamy texture, you can add a bit more butter or even a splash of cream to the risotto just before serving.
- Feel free to experiment with other mushrooms if finferli mushrooms aren’t available.
- If you like a more pronounced flavor of sausage, consider using a spicy Italian sausage for an additional kick.
Enjoy your delicious, comforting Risotto with Mushrooms and Sausage—perfect for a cozy meal with loved ones!
