RISOTTO WITH PORCINI MUSHROOMS AND SAUSAGE

Rice dish - entree - celiac safe


1 1/4 cup Carnaroli rice
2 sausages, casing removed and crumbled
3/4 cup Italian dried porcini
6 cups chicken broth
1/2 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil
2 tbsp butter


Soak mushrooms in lukewarm water for 20 minutes.

Bring broth to a boil.

Meanwhile, after 20 minutes, remove mushrooms from water, squeeze them and set aside; carefully filter water and reserve it. Cut bigger porcini mushrooms slices in half.

In a large saucepan, warm the extra virgin olive oil and sautee onions and sausages until onions are translucent and sausages are browned; now add mushrooms and sautee for 2 more minutes.

Stir in rice, cook for about 2 minutes, stirring, then add wine; when it's evaporated, add the reserved mushrooms water.

Cook for about 17-20 minutes (depepnding on your taste), adding boiling broth little by little and stirring frequently.

Remove from heat, stir in parmigiano and butter and serve immediately!!


This recipe serves 4.



- I prefer to use sausage without fennel seeds (no Italian sausage) because that would be an overwhelming flavor, which will prevent you from tasting the mushrooms.

- You can use low fat (or fat free) cream cheese instead of butter.

- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.