Wild Mushroom & Sausage Risotto

Wild Mushroom & Sausage Risotto
Prep time
Cook time
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We love making this dish because it takes us back to past holidays in Italy, reminiscing about fresh lemon groves on terraced hills, coastal views, wine flowing and great local food. So when its looking a bit dreary outside this recipe often makes and appearance to get us thinking about summer and the holidays to come. The thing you often find with cooking risotto is it deceptively filling and also deceptively easy to make when you get down to it. Yes it can need a little bit of attention but its always worth it. This recipe involves simple flavours but if you get the right ingredients it will transform into a real winner. Key to this dish is getting some great meaty sausages, some good quality mushrooms and a nice bit of nice hard cheese.
Recipe type: Dinner
  1. Start by cutting the sausages down one side and remove the meat, discarding the skins. Add to a large lidded pan with a dash of olive oil and set on a medium heat.
  2. With a spatula or wooden spoon break up the sausage meat while it cooks until it resembles a minced texture.
  3. When it starts to turn golden add in your onion and thyme and continue to cook until the onion is translucent.
  4. Next add the rice, garlic and mushrooms to the pan and stir. When the mushrooms start to soften pour in the wine and raise the heat to cook off for a couple of minutes.
  5. Set the heat down to a gentle simmer and add the lemon juice and a third of the stock, putting the lid on the pan.
  6. Continue to cook until the rice absorbs the stock then add another third of the stock and repeat. Check the pan every 5-10 minutes while cooking to ensure it doesn't dry out.
  7. When all the stock has been absorbed stir in the grated hard cheese until it melts into the rice.
  8. Serve up with a little bit of the grated cheese on top and a few thyme leaves.



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