With rich porcini mushroom and flavourful Italian sausage, this risotto makes a delicious and filling meal
Recipe and photo © Mario Matassa
Mushroom, sausage and sage risotto | Risotto funghi, salsiccia e salvia
➤ SERVES: 4
➤ PREPARATION: 20 minutes
➤ COOKING: 15 minutes
Ingredients:
- 50g dried porcini mushrooms
- olive oil
- handful of fresh sage leaves
- 160g Italian sausage
- 1 small onion, finely chopped
- 1 litre chicken or vegetable stock
- salt and freshly ground black pepper
- 50g grated parmesan
- 320g arborio rice
Method:
- Begin by soaking the dried mushrooms in 400ml of hot water. They need to soak for about 30 minutes.
- Add a few tablespoons of olive oil to a large frying pan and gently fry the sage leaves, turning once, until crispy. Remove and set aside on kitchen roll until needed.
- Remove the skin from the sausage. Break it into little pieces the consistency of mince and fry gently in the same pan with a couple of tablespoons of olive oil. Once the sausage is browned, remove it from the pan and set aside. Add the finely chopped onion to the pan and cook on a gentle heat for a few minutes until softened. Add the rice and stir gently to coat the grains.
- Drain the mushrooms, retaining the stock, and stir these into the rice. Using a sieve, pour the mushroom stock into the rice and stir. Then add the sausage. Once the mushroom stock has almost evaporated, add a ladleful of chicken or vegetable stock. Continue gently simmering the rice and adding stock until the rice is cooked al dente. This should take about 12 minutes.
- Once cooked, switch off the heat and check for seasoning. Stir in the parmesan and a couple of tablespoons of extra-virgin olive oil before serving.
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