Saffron Risotto With Porcini Mushrooms And Sausage

Name: Saffron Risotto With Porcini Mushrooms And Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium shallots, finely diced; 1 pound Italian pork fennel sausage, casings removed; 1 ounce dried porcini mushrooms, reconstituted in warm water and roughly chopped; 1 cup Aborio rice; 1/2 cup dry white wine; 4 cups warmed chicken stock; A large pinch of saffron; Freshly grated parmesan (for garnish); Salt and pepper (to taste); 2 tablespoons olive oil; 1 tablespoon butter

Servings: persons

2 medium shallots, finely diced
1 pound Italian pork fennel sausage, casings removed
1 ounce dried porcini mushrooms, reconstituted in warm water and roughly chopped
1 cup Aborio rice
1/2 cup dry white wine
4 cups warmed chicken stock
A large pinch of saffron
Freshly grated parmesan (for garnish)
Salt and pepper (to taste)
2 tablespoons olive oil
1 tablespoon butter

1
Heat the oil and butter in a large, heavy-bottomed pan over a medium-low heat. Add the shallots and cook until slightly translucent, about 2 minutes. Add the sausage and break apart with your spatula until browns. When the sausage is halfway cooked through and nicely crumbled, add the mushrooms (discard the water you hydrated them in).
2
Once the mushrooms are well incorporated (a few minutes), turn the heat up a bit and add in the aborio rice to toast it. Once the rice looks less opaque, stir in the wine. Allow the wine to cook for ~3 minutes (you don't want too much of it to cook off).
3
Turn the heat down, add in 1 cup of the stock, and cover (or don't. Sometimes I feel anxious about covering it so I don't, it's really up to you don't overthink it). Stir periodically, making sure that nothing sticks to the bottom of the pot. When there is very little liquid left, and bubbles appear around the top, add in another cup of the stock and stir. Repeat this process until there is no stock left.
4
After pouring in the last cup of stock, add the saffron, as well as salt and pepper to taste. Keep in mind that the parmesan will add some salt as well. Once there is a very little amount of liquid left, taste the risotto. If the rice doesn't stick to your teeth, then it's done. Serve it in bowls, with a lot of fresh parmesan grated on top.

930

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium shallots, finely diced, 1 pound Italian pork fennel sausage, casings removed, 1 ounce dried porcini mushrooms, reconstituted in warm water and roughly chopped, 1 cup Aborio rice, and more.

Yes, Saffron Risotto With Porcini Mushrooms And Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!