Recipes

Risotto with sausage and mushrooms

An explosion of autumn flavours, with the robust taste of sausage and the earthy aroma of mushrooms, in a creamy embrace of Carnaroli

Servings for

4 people

Preparation time

20 mins

Cooking Time

30 mins

Total Time

50 mins approx.

Difficulty

Easy

Calories

350-450

Enjoy it next to a Buttafuoco DOC, or, why not, a raw Italian craft beer, which enhances this risotto with its notes of malt and spices

Ingredienti

300 g Carnaroli rice from Carnaroli Pavese
200 g sausage
35 g dried mushrooms
Extra virgin olive oil
1 small piece of onion
1 clove of garlic
Meat broth
1/2 glass of red wine
Grana Padano PDO
Salt

Preparation

Soak the dried mushrooms in warm water for about fifteen minutes.

Then clean them, rinse them under running water and cut them into chunks.

Peel and slice the sausage into rounds, then place it in a frying pan on the heat so that it browns in the fat it will lose. When it has browned, splash it with the wine and let it evaporate.

In another pan, brown the finely chopped onion and the whole clove of garlic in oil. Add the mushrooms and sausage pieces.

Cover and continue cooking for about ten minutes, adding a little stock if the sauce is too dry. At the end, remove the garlic clove.

Boil the rice in boiling, salted water and drain it. Season with sausage and mushrooms and sprinkle with grated Parmesan cheese.

Tips

If you do not have meat broth, you can use vegetable broth

Variants

You can use a cheese other than Grana Padano, such as Parmigiano Reggiano or Pecorino Romano.

Note

CARNAROLI PAVESE is a very popular rice due to its special composition and the presence of amylose: the grains are very firm, ensuring perfect cooking and separation of the grains even when the preparation is not consumed immediately.