Sausage, Mushroom, & Red Wine Risotto
Risotto is easy. It does not have to be stirred constantly and is really hard to do incorrectly.
Risotto is healthy. Do not add extra butter or fat to make it creamy. It’s creamy if you don’t over-cook it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
Ingredients
Scale
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 125gr) red wine
- 2 1/4 cups (18oz, 540gr) beef broth
- 1/2 medium onion, chopped
- 1 tbs olive oil
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- Condimenti:
- 6oz (175gr) sausages, any flavor, sliced into 1″ (2cm) pieces
- 4oz (125gr) mushrooms, trimmed, sliced or chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 2 tsp oregano
Instructions
- Heat beef broth and keep hot over low heat.
- In medium saucepan heat oil over medium heat.
- Add 1/2 onion and sauté until transparent.
- Add rice and sauté stirring, for 1 – 2 minutes until rice has white center.
- Add red wine and stir well.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring after each addition.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately.
- It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Condimenti:
- Sauté sausages in nonstick skillet over medium heat until browned and cooked through. Remove.
- Add onion, carrot and sauté 5 minutes.
- Add garlic, mushrooms and sauté until mushrooms are nicely browned.
- Turn heat to low, return sausages to skillet, stir in oregano, cover and keep warm until needed.
Notes
I normally use all or almost all of the broth. The risotto will have more visible liquid after you add the condimenti. That’s normal – creamy is what you want. Remove from heat anyway.
I don’t add oil to cook the condimenti as there is usually enough in the sausage. If too much remove some.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 791
- Sugar: 6.2 g
- Sodium: 1578.8 mg
- Fat: 41.2 g
- Saturated Fat: 14.8 g
- Trans Fat: 0 g
- Carbohydrates: 64.1 g
- Fiber: 3.1 g
- Protein: 30.3 g
- Cholesterol: 82.8 mg
Keywords: red wine risotto, sausage risotto, mushroom risotto
