This is one of my favorite Fall dishes - a risotto made with red wine, Portobello mushrooms, Italian sausage and a bit of Fontina cheese.
INGREDIENTS
1 medium onion, chopped
2 tbsp olive oil
1 1/2 cups Arborio rice
1 cup dry red wine such as Chianti
5 cups chicken or veal stock, must be simmering and hot!
3 Italian sausages, chopped (can be pre-cooked)
1 cup peas, fresh or frozen
1 cup chopped Portobello mushrooms
1/4 cup Fontina cheese
PREPARATION
INGREDIENTS
1 medium onion, chopped
2 tbsp olive oil
1 1/2 cups Arborio rice
1 cup dry red wine such as Chianti
5 cups chicken or veal stock, must be simmering and hot!
3 Italian sausages, chopped (can be pre-cooked)
1 cup peas, fresh or frozen
1 cup chopped Portobello mushrooms
1/4 cup Fontina cheese
PREPARATION
- In a large saucepan or frying pan, heat oil over medium heat. Add chopped onion.
- Make certain that the stock is at a simmer in another saucepan - it must be hot for the risotto to be silky.
- After onion has softened, but is not brown, add rice and toss to coat with oil. Cook for 2 minutes while continuously stirring.
- Add wine. Continue stirring until all liquid is absorbed.
- Add sausage and mushrooms. Then add 1 cup of hot stock. Continue stirring until liquid is almost all absorbed.
- Continue process of adding stock, 1 cup at a time and stirring until completely absorbed. This may take as long as 20 minutes. Do not stop stirring - this gives risotto its creamy consistency.
- After the final cup of stock is added, add the peas.
- When all stock is absorbed, remove from heat and add cheese. Serve.
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