Best Sausage And Mushroom Risotto With Raisins Recipes

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ITALIAN SAUSAGE AND MUSHROOM RISOTTO



Italian Sausage and Mushroom Risotto image

A delicious sausage and mushroom flavored risotto.

Provided by Christina Conte

Categories     Main Courses

Time 30m

Number Of Ingredients 12

one large onion, diced
4 Tbsp extra virgin olive oil
1 cup (200 g) Carnaroli rice is the best, but Arborio is also good
1/2 cup (120 ml) white wine
3 cups (700 ml) hot water (approximately, may need less or more) plus 1 cube Porcini bouillon (or vegetable flavor) mixed in (or vegetable stock)
about 3 Italian sausage links (about 340 g) removed from casings (omit for vegetarian)
1 cup (20 g) dried Porcini mushrooms (or you can use an 8 oz pkg (225 g) of white or crimini mushrooms)
about 1 tsp chopped fresh parsley
1/2 cup (56 g) grated Parmesan cheese
2 Tbsp good quality butter
Kosher or sea salt
freshly ground black pepper

Steps:

  • Add 3 tablespoons extra virgin olive oil to a large sauté pan over medium high heat, then add the chopped onion. Cook until onion is translucent, but don't let it brown. In another small pan, sauté the fresh mushrooms in some oil, set aside.
  • Push onion to one side of saute pan, and add sausages (make sure casings have been removed.
  • Stir the onions, then start breaking sausage (I like to use a flat, wooden spatula tool, like you see in the photos) into smaller pieces
  • Once sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from pan and set aside with the soaked porcini mushrooms or fresh sauteed mushrooms.
  • In same pan, add 1 tablespoonful of olive oil, (heat should still be medium high), then add rice. Stir constantly, (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.
  • Add wine and stir constantly until it evaporates
  • Start adding about 1/2 cup (113 ml) of hot stock (keep it in a pot on the stove) at a time, stirring so the rice doesn't stick and until it is absorbed
  • Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
  • Once all the water has been added, return the other ingredients to the pan
  • Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto; 18 minutes is usually perfect. Click here to see a short video clip of stirring the Italian sausage and mushroom risotto.
  • At this point, if the rice should be ready. Remove from heat and add the butter. This is the "mantecazione" of the risotto, which essentially is the final step to make the risotto creamy.
  • Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Taste for salt and pepper, and adjust as needed. Serve hot.

Nutrition Facts : Calories 549 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 bowl, Sodium 622 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO



Italian Sausage and Wild Mushroom Risotto image

Categories     Wine     Garlic     Mushroom     Onion     Rice     Side     Sauté     Dinner     Sausage     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 first-course servings

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira
6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese*

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
  • Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

SAUSAGE AND MUSHROOM RISOTTO WITH RAISINS



Sausage and Mushroom Risotto With Raisins image

This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out one day when he had mushrooms to spare; it started as a special and was until recently served on the menu at the Red Cat, beneath a sweet-and-sour glazed quail. You don't need the quail. As is true in so much of Bradley's cooking, there is a genuine interplay of flavors and textures at work in the dish. Above the foundation of broth-enriched rice, the sweet of the raisins rides calmly into the bite of the radicchio. Meanwhile, the soft, salty whoosh of the cheese rises up over the loamy richness of the mushrooms like steam over a marsh. The sausage seems an elegant afterthought, fennel-studded excess to help blunt autumn's chill.

Provided by Sam Sifton

Categories     dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1/3 cup golden raisins
6 ounces sweet or hot Italian sausage (about 1 1/2 links), casings removed
2 small cloves garlic, finely minced
3 ounces (1 cup) cremini mushrooms, cleaned, trimmed and quartered
4 1/2 cups lightly salted chicken broth
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons finely minced onion
2 tablespoons finely minced celery
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 1/2 cups Arborio rice
1/2 cup white wine
1 small head radicchio (8 ounces), shredded (4 cups)
1/3 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves (no stems), finely chopped

Steps:

  • Place raisins in a bowl; cover with hot water. Set aside to plump.
  • Combine sausage and garlic in a large skillet over medium-high heat. Cook 5 minutes, breaking up sausage, until meat begins to brown. Reduce heat and add mushrooms. Cover and cook 10 minutes, stirring occasionally, until mushrooms start to exude liquid.
  • Simmer broth in a saucepan.
  • Melt butter in oil in an enamel-lined cast-iron casserole over medium heat. Add onion, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper; sauté 5 minutes, until vegetables are translucent. Add rice and cook, stirring, 1 to 2 minutes, until edges of rice are translucent and coated with pan juices. Add wine and simmer 3 minutes, stirring continuously, until wine has almost evaporated. Add 1/2 cup hot broth; stir over medium-low heat until rice mixture is moist, not runny. Repeat, adding 1/2 cup hot broth at a time, until rice is al dente and mixture is creamy (about 20 minutes; adjust heat to keep rice cooking gently and add more hot broth or water if needed).
  • Drain raisins and add to rice. Add sausage mixture, radicchio, Parmesan and thyme and mix well. Taste and adjust seasonings if necessary. Serve immediately.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 10 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 719 milligrams, Sugar 9 grams, TransFat 0 grams

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