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Mushroom Risotto With Italian Sausage Sauce

fast.cook's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Olive oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Small mushrooms 1⁄2 Pound, cut into quarters
  Garlic clove 1 Small, minced or pressed
  Ground white pepper 1⁄8 Teaspoon
  Imported italian rice/Short-grain rice 1 Cup (16 tbs)
  Regular strength chicken broth 2 3⁄4 Cup (44 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
For italian sausage sauce
  Whipping cream 1⁄2 Cup (8 tbs)
  Grated asiago cheese/Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Melt butter in oil in a heavy 2-quart pan over medium heat.
Add onion and mushrooms; cook, stirring often, until onion is soft but not browned and liquid has evaporated.
Stir in garlic, white pepper, and rice.
Cook, stirring, until rice looks opaque about 2 minutes.
Stir in broth and wine; bring to a boil.
Then adjust heat so mixture boils gently and cook, uncovered, stirring occasionally, for 15 minutes.
Meanwhile, prepare Italian Sausage Sauce.
Add cream to rice mixture.
Continue to cook until rice is just tender to bite and almost all liquid has been absorbed about 5 more minutes; rice should still be al dente without tasting starchy.
Stir in 1/4 cup of the cheese.
Spoon rice into a warm serving bowl and top with sauce.
Offer remaining 1/4 cup cheese to add to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Mushroom
Interest: 
Quick

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