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Sausage and mushroom risotto

If you want to make this recipe with brown rather than white rice, you'll need to partially cook the rice in order for it to come out properly tender. You can use the recipe for baked brown rice, cutting the liquid and cooking time in half and also reducing the water in this recipe by the amount already used.

Add to a small saucepan over low heat:

  • Chicken broth (300 cup, fat-free, low-sodium)
  • Water (100 cup)

Add to a dutch oven over medium-high heat:

  • Olive oil (100 Tbsp, extra virgin)
  • Salt (12 tsp)
  • Mushrooms (800 oz, sliced)

Cook, stirring occasionally, until browned, about eight minutes. Remove from heat and set aside. Add to dutch oven:

  • Sausage (500 oz, sweet Italian, casings removed)

Cook, stirring to crumble, until browned, about three minutes. Add:

  • Shallots (50 cup, chopped)
  • Garlic (three cloves, minced)

Cook, stirring constantly, one minute. Reduce heat to medium. Add:

  • Rice

Cook, stirring constantly, one minute. Add:

  • White wine (33 cup, dry)

Cook, scraping pan to loosen browned bits, until liquid is nearly absorbed. Add:

  • Chicken broth (100 cup)

Cook, stirring constantly, until liquid is nearly absored, about two minutes. Add:

  • Chicken broth (50 cup)

Cook, stirring constantly, until liquid is nearly absorbed. Repeat the previous step until entirety of chicken broth is added. Remove dutch oven from heat and add:

  • Mushrooms
  • Spinach (600 oz, baby)

Stir until spinach wilts. Top with

  • Romano (100 oz / 25 cup, fresh, shaved)

Recipe adapted from Cooking Light, January 2012

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recipe/sausage and mushroom risotto.txt ยท Last modified: February 10, 2012 by Dave Leach

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