Sausage and Mushroom Risotto

A community recipe by Ericthekat

Not tested or verified by Nigella.com

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Introduction

My favourite risotto - meaty, comforting, warm - a complete meal in one pan!

Ingredients

Serves: 2

Metric Cups

250 grams risotto rice
2 tablespoons olive oil
1 small onion (or 2-3 shallots, chopped fine)
3 Italian sausages (thick, flavour of your choice - about 200g weight)
125 grams chestnut mushrooms (sliced, about half a supermarket pack)
1 handful dried porcini (a small handful)
125 millilitres tomato passata
1 litre chicken stock (made from scratch or from a cube or concentrate - your choice)
6 tablespoons Parmesan cheese (grated, or more or less - to taste)
butter (a small knob)

9 ounces risotto rice
2 tablespoons olive oil
1 small onion (or 2-3 shallots, chopped fine)
3 Italian sausages (thick, flavour of your choice - about 200g weight)
4 ounces cremini mushrooms (sliced, about half a supermarket pack)
1 handful dried porcini (a small handful)
4⅖ fluid ounces tomato passata
1¾ pints chicken broth (made from scratch or from a cube or concentrate - your choice)
6 tablespoons Parmesan cheese (grated, or more or less - to taste)
butter (a small knob)

Method

Sausage and Mushroom Risotto is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place porcini in a small bowl, boil the kettle, and pour about 200ml of water over the porcini (no need to measure, just pour over enough to cover).

Place stock in a saucepan on the hob over a low heat. Heat oil in wide-bottomed pan and gently cook onion/shallots over a gentle, medium heat until soft but not browned, about 3-5 minutes.

Squidge the sausage meat out of the casings and into the pan. Brown, breaking up the sausage with your wooden spoon as you go. Break the sausages into small or larger lumps, as you prefer. When the sausage is browned, add the sliced mushrooms. Stir and cook a further few minutes, until mushrooms have softened.

Meanwhile, take the porcini from their soaking water (I just plunge in my asbestos hand and grab the handful as the water has cooled a bit by now). Chop the soaked porcini finely. Reserve the soaking liquid.

Add the rice to the pan and stir it through the sausage and mushroom mix. Add the passata and stir through. Cook for about one minute.

Stir through the soaked, chopped porcini and add the soaking liquid. Strain it in if it looks bitsy. Stir gently until the liquid is absorbed.

Then, add your ladles-full of stock, as you would any risotto. As one ladle-full is absorbed, add another, stirring all the while. You may find you need a little more stock, in which case just add a bit of hot water. More often than not, I have a little stock left over. When there is still a little bite to the rice, turn off the heat, and stir through the parmesan and small knob of butter. Put the lid on the pan, set your table, prepare any salads and pour yourself a nice glass of red wine.

Serve in large bowls and dive in.

Place porcini in a small bowl, boil the kettle, and pour about 200ml of water over the porcini (no need to measure, just pour over enough to cover).

Place stock in a saucepan on the hob over a low heat. Heat oil in wide-bottomed pan and gently cook onion/shallots over a gentle, medium heat until soft but not browned, about 3-5 minutes.

Add the rice to the pan and stir it through the sausage and mushroom mix. Add the passata and stir through. Cook for about one minute.

Stir through the soaked, chopped porcini and add the soaking liquid. Strain it in if it looks bitsy. Stir gently until the liquid is absorbed.

Serve in large bowls and dive in.

Additional Information

This risotto is nice with a sprinkling of flat leaf parsley, though only if you happen to have some to hand. This recipe can be adapted to become a simple pasta sauce. Just up the quantity of passata, lose the rice, obviously, and simmer the mix for about 10 mins before ladling over pasta and topping with parmesan.