Risotto with Portobello & Italian sausage

Description

Risotto is one of the most popular Italian dishes. It is difficult to imagine an Italian restaurant not offering on the menu is the rice dish. Rice - extremely versatile product, there are more than six thousand different varieties. Rice is suitable for all tastes. The best rice for risotto is Carnaroli, Vialone nano and Arborio. Risotto is something between mushy porridge and soup, which had boiled away all the liquid. It's not even a dish, but a way of cooking rice – by understanding the basics of risotto, you can change the recipe according to your wish, taste and the available ingredients in the fridge. At your request, risotto can be easy hearty vegetarian or meat, spicy or very sweet, loose, or watery. This dish changes with your mood. For a simple risotto only need 2 pans and a couple of very affordable products: rice, broth, onion. Then everything depends only on your imagination. I want to suggest you to try risotto with Portobello mushrooms and sweet Italian sausage.

Ingredients

Olive oil

2 Tbsp
Sausages

6 piece
Mushrooms

600 g
Thyme

1 tsp
Oregano

1 tsp
Dry red wine

1.5 cup
Broth

4 cup
Butter

120 g
Onion

1 piece
Garlic

4 tooth
Figure

2 cup
Cheese

1 cup

Cooking

Here is a set of products that will be needed. Onion, garlic, oregano and thyme finely chopped, mushrooms cut into cubes, sausages cut into circles with a width of about 1 cm.

In a deep frying pan, pour olive oil and heat. Put the sausages and fry until slightly brownish color. Approximately 3 minutes.

Then add the mushrooms, oregano and thyme and fry until cooked mushrooms. In about 10 minutes.

Now add 1/2 Cup wine and leave for 1 minute to a little wine is absorbed. Then we shift into a deep bowl.

In the same pan melt the butter. Simultaneously, boil the broth in a pot.

Put the onion and garlic and passeruem in oil for about 2 minutes.

Add the rice and stir. For about 2 minutes.

Then add the remaining wine and cook further until completely absorbed the wine.

Then portions add the broth, stirring occasionally, and cook until the rice is tender. In about 25 minutes.

Now add the mushrooms mixture with sausage to the rice, salt and pepper to taste and stir. Simmer until all the liquid evaporates.

When serving, sprinkle with cheese.

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