Isernio's Sausage

Risotto with Sausage and Wild Mushrooms

Sauces & Side Dishes Soups, Stews & Salads

Shopping List:

4     Tbsp. Unsalted Butter

3     Tbsp. Extra virgin olive oil

1     Medium Onion, peeled & finely chopped

4     Links Isernio’s Italian Sausage (Hot, mild, or chicken) casings removed or 1lb roll

8     oz. fresh wild Mushrooms, such as Chanterelles, Shitake or Portabella

4     Garlic cloves, minced or finely chopped

½    Cup fresh Basil, coarsely chopped or torn

2     Cups Arborio rice

½    Cup red or white wine

5     Cups Chicken broth (low salt)

       Salt and freshly ground pepper to taste

¾    Cup grated Parmigiano Reggiano cheese

Let's Cook

Heat 2 Tbsp. butter in a 12” skillet over moderate heat. When it begins to foam, add the mushrooms and continue cooking for 3-5 minutes, until the are soft. Add the wine, turn the heat to high and boil until the liquid is almost completely evaporated.

Remove from heat & set aside.

Bring the broth to a steady simmer in a saucepan. Heat the remaining butter and oil in a heavy 4 qt saucepan over medium heat. Add the onion and garlic and sauté for 1-2 minutes, until the onion begins to soften, being careful not to brown it. Add the sausage, using a wooden spoon to break up the meat while stirring, until it loses its pinkness, do not brown.

Add the rice, using wooden spoon, stir for 1 minute, making sure all the grains are well coated with oil.

Begin to add hot chicken stock approximately ½ cup at a time, stirring constantly. Wait until previous liquid is nearly gone before adding more. Not all stock may be required.

After about 30-40 minutes, when the rice is tender, add the mushrooms, Parmigiano and basil.  Stir to combine with the rice. Serve immediately.

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Pasta Frittata with Sausage and Mushrooms