Risotto with dried mushrooms and sausage
Risotto with mushrooms and sausage is a traditional first course of Italian mountain cuisine. With its intense aroma and rich and full-bodied taste, due to the presence of dried porcini mushrooms and fresh sausage, it is perfect both for an informal dinner with friends and for a family lunch.
Risotto with dried mushrooms and sausage: the ingredients
- 320 g of Carnaroli rice
- 40 g of dried porcini mushrooms
- 150 g of sausage
- Vegetal broth
- 1 onion
- 1 knob of butter
- Grated pecorino cheese
- Extravergin olive oil
- Salt
- Black pepper
Risotto with dried mushrooms and sausage: the recipe
To prepare risotto with mushroom and sausage let the dried porcini mushrooms soften in warm water for 15 minutes. Chop the onion and fry it in a pan with a couple of tablespoons of oil.
Crumble the sausage and add it to the onion, brown it and when it has changed colour add the mushrooms.
Add the rice and let it toast for a couple of minutes. In the meantime, filter the water in which the mushrooms have been regenerated through a thick mesh strainer.
Then cook as for any risotto, adding hand by hand ladleful of boiling broth alternating, in this case, with the soaking water of the mushrooms. When the rice is cooked, but still quite al dente, salt it lightly and away from the heat, stir in the butter and a generous handful of grated cheese. Finish with a sprinkling of freshly ground pepper.
We recommend serving this dish of strong flavours with a red wine of important structure with hints of plum, strawberries and ripe cherries. Enjoy your meal!
