Sausage, Mushroom and Raisin Risotto
Yield 4 Servings
Free of: gluten and top 8 allergens.
Risotto is the classic dish of Northern Italy, where it dominates pasta. With the simple addition of a salad, risotto makes an elegant meal that is easy to prepare.
Ingredients
6 ounces of your favorite sausage (see Recipe Notes)
8 ounces fresh white button or cremini mushrooms, cleaned and sliced (about 4 cups loosely packed)
3 tbsp oil, divided (1 tbsp + 2 tbsp)
1 quart vegetable broth (or chicken broth)
1 cup water
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1-1/2 cups Arborio rice (do not rinse)
1 tsp salt
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup dark raisins
Instructions
- Preheat skillet over medium-high heat.
- Cut the sausage in half lengthwise and then crosswise into 1/2-inch pieces.
- Clean the mushrooms with a damp cloth. Slice. If mushrooms are large, cut slices in half.
- Add 1 tbsp oil to the hot skillet. Add the sausage and cook for 1 minute.
- Add mushrooms and cook until soft and most of the liquid evaporates, approximately 6-8 minutes. It may be necessary to add 1 tbsp water in the beginning to prevent mushrooms from sticking to the pan. Set aside.
- In a medium saucepan, bring broth and water to a simmer. Turn heat to low to keep the broth hot.
- Heat remaining 2 tbsp oil in a large heavy duty saucepan, in the 3- to 4-quart range. Add onions, carrots and celery. Saute over medium heat for 4 minutes until vegetables begin to soften, being careful not to brown them.
- Add Arborio and salt and stir with a wooden spoon for 3 minutes until all grains are well coated with oil. Set your timer for 18 minutes. This is the approximate time it takes to make a perfect risotto. Add wine and stir until completely absorbed.
- Begin to add hot broth, 1/2 cup at a time. Stir well after each addition of the broth and then often. The risotto should be gently simmering throughout the cooking process. Depending on your stove, it will be over medium-high or medium heat. Wait until each addition is absorbed before adding the next half cup. Stir to prevent sticking.
- After approximately 14 minutes, add the raisins. Stir to combine and cook for an additional 4 minutes, adding broth as necessary. At the end of the cooking process, add sausage and mushrooms and heat through.
- Remove from heat and add 1/4 cup broth. You are looking for a creamy texture. Stir and serve immediately as grains will continue to cook.
Notes
Chicken sausage, andouille sausage and sweet Italian sausage are great options.
Make Mine Veggie!
Our veggie version replaces the sausage with peas. Omit the first tbsp oil. After cleaning and slicing the mushrooms, proceed to step five and follow the remainder of the recipe through step nine. In step ten, replace the sausage with 1 cup frozen peas which have been thawed. You can also replace the sausage with a vegan sausage that meets your dietary restrictions.
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/sausage-mushroom-raisin-risotto/