Risotto - Stracchino, mushrooms and sausage

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the sausage and mushrooms into small chunks. Place the sausage in a pan with garlic on low heat and cook slowly until it releases its fat and becomes lightly crisp. Add the mushrooms and cook until soft and lightly browned. Keep a small portion aside for garnish.

Step 2

Heat olive oil in a pan, add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 3

Pour in the white wine and let it evaporate completely, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 4

Halfway through cooking, add the sausage and mushrooms to the risotto and continue cooking while adding stock and stirring until creamy and al dente.

Step 5

Remove the risotto from the heat and add the stracchino, mixing for a couple of minutes until smooth and creamy.

Step 6

Serve the risotto and finish with the reserved sausage and mushrooms on top.