Mushroom and Sausage Risotto
A quick and very easy risotto recipe, ideal for mid-week meals! You can use dried mushrooms and intensely flavored Greek herbs, both available on my online store here.
- 2 tablespoons extra virgin Greek olive oil
- 1 lb. / 450 gr. sausages outer skin removed, cut into large chunks
- 1 tsp chopped basil
- ½ cup Mavrodafni or other sweet red wine
- 6 cups chicken broth
- 1 butter stick 1/2 cup
- 1 large onion chopped
- 2 garlic cloves chopped
- 2 cup Carnaroli rice mix with mushrooms
- 1 cup grated parmesan cheese
Heat a large, nonstick skillet over medium heat. Add the sausages and sauté for about 5 minutes, until they begin to brown.
Add ½ cup of Mavrodafni. As soon as it evaporates, remove the skillet from the heat and keep aside.
Keep simmering the broth. Melt butter and add a little oil in a large saucepan over medium heat. Sauté the onion and garlic for about 5 minutes. Season with salt. Add the rice and stir for 2 minutes.
Add 1 cup of the broth. When it is absorbed, add another cup, repeating the same process until most of the broth is absorbed by the rice. Return the sausages and basil to the rice. If necessary, add a little bit more broth. Add half of the cheese and stir.
Serve the risotto with the remaining cheese on the side.