A creamy, traditional Italian sausage and mushroom risotto with red wine. The perfect comfort food.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 6servings
Calories: 884kcal
Author: Lucy Brewer
Ingredients
2tablespoonsolive oil
4tablespoonsunsalted butter
2onionschopped
3clovesgarlicminced
1 ½lbs.sweet Italian sausageremoved from casing and crumbled
1cupchopped fresh mushrooms
¾cupdry red wine
1quartchicken stockplus additional if needed
2 ½cupsextra long grain rice
2teaspoonschicken bouillon
Salt and pepper to taste
1tablespoonKitchen Bouquetoptional
Instructions
Heat olive oil and butter in a large Dutch oven. Add onions and garlic and saute for about 8 minutes. Add sausage. Break up with spoon if needed. Add the rest of the ingredients. Bring to a boil, then simmer, stirring frequently, until rice is cooked and creamy.
If rice becomes too thick, add water in 1/2 cup increments and/or additional chicken stock.