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Рецепт Italian Sausage And Wild Mushroom Risotto

by Global Cookbook

Ингредиенты

2 Tbsp. extra virgin olive oil 1 lb Italian sweet sausage casings removed, crumbled into 1/2" pcs 8 ounce portobello mushrooms stemmed, dark gills scraped out, caps diced 10 ounce fresh shiitake mushrooms stemmed, diced 1 tsp minced fresh thyme 1 tsp minced fresh oregano 1 1/2 c. Madeira

6 c. chicken stock (or possibly canned low-salt chicken broth) 1/2 c. butter - (1 stick) 1 lrg onion minced 4 x garlic cloves chopped 2 c. arborio rice - (abt 13 ounce) (or possibly other medium-grain rice) Salt to taste Freshly-grnd black pepper to taste 1 c. freshly-grated Asiago cheese

Инструкции

1. Heat oil in large nonstick skillet over medium-high heat. Add in sausage and saute/fry till beginning to brown, about 3 min. Add in all mushrooms, thyme, and oregano and saute/fry till mushrooms are tender, about 10 min. Add in 1/2 c. Madeira; boil till almost absorbed, about 1 minute. Set aside.
2. Bring stock to simmer in large saucepan; remove from heat and cover to keep warm. Heat butter in heavy large pot over medium-high heat. Add in onion and garlic and saute/fry till onion is translucent/soft, about 5 min. Add in rice; stir 2 min. Add in remaining 1 c. Madeira; simmer till absorbed, about 2 min. Add in 1 c. warm stock; simmer till almost absorbed, stirring often, about 3 min. Continue to cook till rice is just tender and mix is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 min.
3. Stir in sausage mix. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.
4. This recipe yields 8 first-course servings.
5. Comments: At the restaurant, this dish is served as a starter. It would also make a great main course for four.

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