Mushroom and sausage risotto: a wonderful first course

The mushroom and sausage risotto is fragrant and with a strong flavour, ideal to prepare during the autumn period. Here's the recipe!

First autumn dish par excellence, mushroom and sausage risotto is a recipe that always pleases everyone. Also perfect for family dinners and lunches , it can be made using your favorite mushrooms, including dried or frozen ones.

We will tell you how to prepare an excellent risotto with porcini mushrooms and sausage, a real riot of flavour. We will also reveal our secret to making it super creamy (no, not just by creaming it with butter and parmesan). In short, it is truly a recipe not to be missed!

How to prepare the sausage and mushroom risotto recipe

1. First, carefully clean the mushrooms by removing the soil with a brush and a wet cloth.
2. Then cut them into rather thin slices and put them in the pan with a drizzle of oil and a clove of garlic. Add a pinch of salt and cook for 10 minutes or until tender.
3. Transfer half of it into the bowl of the immersion blender , add a ladle of broth and blend until creamy. Set these two preparations aside.
4. In a pan, heat another round of oil then add the onion, peeled and finely chopped with a knife. Make sure the pieces are smaller than the grains of rice.
5. Brown the onion for 3-4 minutes then add the sausage removed from the casing and crumbled with your hands. Let everything brown for another 5 minutes.
6. Add the rice and toast it for 2 minutes over a high heat then add the white wine. When you no longer smell alcohol rising from the pan, add the cream of mushrooms and as much boiling broth as needed to just cover the rice. Please note: the broth must always be hot so as not to block the cooking of the rice!
7. Cook the mushroom and sausage risotto for 16-18 minutes depending on whether you prefer it more or less al dente, always adding just enough boiling broth to cover.
8. Then remove it from the heat and stir in the butter and parmesan. Also add the mushrooms prepared at the beginning and flavor with chopped parsley. Serve immediately while still hot.

If it is not in season but you still don't want to give up this delicacy then you have two options: the first is to prepare the frozen sausage and mushroom risotto , the second is to opt for the dried mushroom risotto by simply adding the sausage. In the first case you will need about 400 grams and the procedure is the same: let them cook for about ten minutes or until they are tender, blend about half with the broth and then add them to the risotto in the two different moments indicated by the recipe.

Here is a video to understand all the steps of this recipe. As you can see in this case the mushrooms are added immediately without blending. The process is certainly quicker but with our recipe you will get a much creamier risotto.