RSSSausage and Mushroom Risotto
July 24th, 2006 | View Comments
I heart risottos. So it was just a matter of time before I tried to make one.
This was my second attempt at Epicurious’s Italian sausage and wild mushroom risotto recipe.
The first time around, I followed the recipe pretty much exactly, except I substituted Marsala wine for the Madeira and used a combination of chicken and beef broth since I didn’t have enough chicken broth.
The other major modification I made to the recipe was to eliminate the stick of butter, because, egad! It’s a stick of butter!
Instead, I just brown the sausage and onions right in the large pot. After I set aside the sausage mixture, I saute the onions and garlic in the fat and juices left in the pot, as there is plenty of it and it seems to give a nice flavor to the rice without adding a whole stick of butter to the mix.
The results of that attempt were super tasty, but decidedly…brown.
So more color was the name of the game for this attempt.
I diced a red pepper and threw it in with the mushrooms. Not having enough onion, I diced a couple stalks of celery and threw that in with the quarter of an onion I did have.
I used 1/2 cup Marsala wine and 1 cup red wine since I didn’t have enough Marsala wine left from last time.
Followed the recipe, topped with grated Asiago cheese and a sprinkling of chopped chives, and voila!
Tasty and pleasant-looking (bad photography aside).
Yvonne posted this on July 24th, 2006 @ 11:53pm in Food/Cooking | Permalink to "Sausage and Mushroom Risotto"
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1. Jane » July 31st, 2006 at 5:51 pm
Man, I wish you live closer :-p