Sausage And Mushroom Risotto With Raisins Recipes

ITALIAN SAUSAGE AND MUSHROOM RISOTTO

Steps:

• Add 3 tablespoons extra virgin olive oil to a large sauté pan over medium high heat, then add the chopped onion. Cook until onion is translucent, but don't let it brown. In another small pan, sauté the fresh mushrooms in some oil, set aside.
• Push onion to one side of saute pan, and add sausages (make sure casings have been removed.
• Stir the onions, then start breaking sausage (I like to use a flat, wooden spatula tool, like you see in the photos) into smaller pieces
• Once sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from pan and set aside with the soaked porcini mushrooms or fresh sauteed mushrooms.
• In same pan, add 1 tablespoonful of olive oil, (heat should still be medium high), then add rice. Stir constantly, (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.
• Add wine and stir constantly until it evaporates
• Start adding about 1/2 cup (113 ml) of hot stock (keep it in a pot on the stove) at a time, stirring so the rice doesn't stick and until it is absorbed
• Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
• Once all the water has been added, return the other ingredients to the pan
• Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto; 18 minutes is usually perfect. Click here to see a short video clip of stirring the Italian sausage and mushroom risotto.
• At this point, if the rice should be ready. Remove from heat and add the butter. This is the "mantecazione" of the risotto, which essentially is the final step to make the risotto creamy.
• Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Taste for salt and pepper, and adjust as needed. Serve hot.

ITALIAN SAUSAGE AND MUSHROOM RISOTTO

Steps:

• Cook the sausage and mushrooms Heat olive oil in large skillet over medium heat. Crumble the sausage into the pan, spreading it out in an even layer. Cook for a couple of minutes. Add the mushrooms, thyme, and oregano. Increase the heat to medium high and cook until the mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira and scrape to deglaze the pan, about 1 minute. Set aside.
• Heat chicken stock until it is steamy or simmering in a large saucepan and keep warm over low heat.
• Cook onions and garlic in butter Melt butter in a large saucepan over medium-high heat. Add onion and garlic and cook until onion is translucent, about 5 minutes.
• Add the rice Add the rice to the onions and cook for a couple of minutes, until the rice starts to brown.
• Add remaining 1 cup Madeira. Cook, stirring constantly until Madeira has been absorbed, about 2 minutes.
• Add the hot stock, one ladleful at a time and simmer until it is almost all absorbed by the rice, after each addition. Slowly stir the rice while it is cooking in the stock. Continue to cook until rice is just tender and mixture is creamy, adding more stock by ladlefuls, stirring often and allowing most stock to be absorbed before adding more, until rice is tender, but still firm to the bite, about 20-25 minutes.
• Stir in the sausage and mushrooms. Season to taste with salt and pepper. Sprinkle with cheese to serve. Adapted from Bon Appétit magazine.

SAUSAGE AND MUSHROOM RISOTTO WITH RAISINS

Steps:

• Place raisins in a bowl; cover with hot water. Set aside to plump.
• Combine sausage and garlic in a large skillet over medium-high heat. Cook 5 minutes, breaking up sausage, until meat begins to brown. Reduce heat and add mushrooms. Cover and cook 10 minutes, stirring occasionally, until mushrooms start to exude liquid.
• Simmer broth in a saucepan.
• Melt butter in oil in an enamel-lined cast-iron casserole over medium heat. Add onion, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper; sauté 5 minutes, until vegetables are translucent. Add rice and cook, stirring, 1 to 2 minutes, until edges of rice are translucent and coated with pan juices. Add wine and simmer 3 minutes, stirring continuously, until wine has almost evaporated. Add 1/2 cup hot broth; stir over medium-low heat until rice mixture is moist, not runny. Repeat, adding 1/2 cup hot broth at a time, until rice is al dente and mixture is creamy (about 20 minutes; adjust heat to keep rice cooking gently and add more hot broth or water if needed).
• Drain raisins and add to rice. Add sausage mixture, radicchio, Parmesan and thyme and mix well. Taste and adjust seasonings if necessary. Serve immediately.

RISOTTO WITH ITALIAN SAUSAGE

Steps:

• Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
• Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
• Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
• Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
• Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

SAUSAGE RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

CREAMY SAUSAGE RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.

SAUSAGE AND MUSHROOM RISOTTO

Steps:

• In a small saucepan simmer broth.
• Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
• Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.

ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
• Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

RISOTTO WITH SAUSAGE AND PARSLEY

Steps:

• With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
• Pour the stock into a medium saucepan or pot, and bring to a low simmer.
• While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
• Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
• Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.

MUSHROOM RISOTTO WITH ITALIAN SAUSAGE SAUCE

Steps:

• ITALIAN SAUSAGE SAUCE:.
• Remove casings from the sausage and crumble meat into a 10-inch frying pan.
• Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
• Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
• MUSHROOM RISOTTO:.
• Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
• Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
• Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 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. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.