Ingredients: |
Ingredients: 500gr of sausage (or not if you are a veggie), take big ones, preferably already prepared with some herbs
500gr of mushrooms
2-3 onions
Garlic
350 gr of Rice for risotto (Arborio)
2 stock cubes (chicken, but it can be meat or vegetables)
150 gr of parmesan cheese in shavings
Olive oil, salt, oregano
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Directions: |
Directions:1. Heat 1 Liter of water; when it boils put the cubes in it and when you have your stock, keep warm.
2. In the meantime, take a big pan (like the one you would use for a lot of spaghetti), heat a little bit of olive oil in the bottom.
3. Take off the skin of the sausages and crush the meat in the pan until you have unshaped small meat balls.
4. Add the onions.
5. Cut the mushrooms in slice and when the meat is cooked, add them.
6. Add salt, garlic and oregano and some stock (about a half cup).
7. Cover the pan to keep the flavours and the heat.
8. When the mushrooms are tender, add the rice and mix everything together then add about 3 cups of stock (you should have about one cup left in your… stock of stock).
9. Mix everything one of two times, bring the mixture to boil then put the heater on medium and let it slowly cook for about 15 minutes. Keep an eye on it but mix the preparation only once or twice, not more.
10. When most of the stock seems to have been gone, add your last cup of stock, put the heater a bit higher (about ¾) and cook for another 5 minutes, watching and mixing often.
11. Take the pan off the stove, transfer to a heated dish or directly to the heated plates, add the parmesan on top of it and serve immediately. |
This recipe for Risotto with Sausage & Mushrooms is from