Wednesday, August 4, 2010

Risotto with Italian Sausage and Portobello Mushrooms

Good morning to all! Well its hump day and half the week is over. We are off to another stormy start here in the mid-west; I’m just not sure what’s going on with the weather this summer. Lots of rain and it’s been really hot and humid. But I digress, today we are going to do one of my favorite Italian dishes; Risotto with Italian Sausage and Portobello Mushrooms. As with all Risotto’s it’s made with some love, due to the fact that you have to stir it the entire time. Its well worth it I love Risotto; it’s all about creamy deliciousness. You may use sweet or spicy sausage, and you can substitute your favorite mushrooms instead of the Portobellos. Have a perfectly wacky Wednesday!!!

Thank You


Risotto with Italian Sausage with Portobello Mushrooms

Olive Oil- 2 tablespoons
Butter- 2 tablespoons
Onion- ¼ cup (diced)
Italian Sausage- 2/3 cup (bulk, spicy or mild)
Arborio rice- 4 cups
Portobello mushrooms- 1 pound (stems removed, sliced ¼ inch thick)
Chicken broth- 7 cups
Heavy whipping cream- ½ cup
Parmigiano- Reggiano cheese-1 cup (freshly grated)
White wine- ½ cup
Salt & Pepper- to taste
Chives- 2 tablespoons (chopped, for garnish)

Method to the Madness

1) In a sauce pan bring the chicken stock to a simmer. In a large sauté pan heat oil and butter, add onion and cook until translucent. Add sausage and cook until brown then add mushrooms. Cook for another 4-5 minutes, then add rice cook for another minute and deglaze pan with the white wine. Don’t forget the bits on the bottom of the pan!
2) Slowly add the chicken stock in small batches (about ½ cup at a time) stirring the entire time. Until all stock is absorbed, and the rice becomes creamy. Add the cream and cheese, cook for another 3-5 minutes. Season with salt & pepper garnish with the chives, and EAT!!!

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