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Fall Risotto with Sweet Italian Sausage

One bite of this creamy fall risotto starring our Sweet Italian Sausage and boom, you’re in sweater season! The soul-soothing addition of mi View More expand_more

One bite of this creamy fall risotto starring our Sweet Italian Sausage and boom, you’re in sweater season! The soul-soothing addition of mixed mushrooms, fennel, and fresh sage will warm you from head to toe.

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Fall Risotto with Sweet Italian Sausage
alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageSweet Italian Sausage
1 pack
Carando Sweet Italian Sausage
1 pack
2 tablespoons
Extra Virgin Olive Oil
2 tablespoons
2 cups
Arborio Rice
2 cups
16 ounces
Mixed Mushrooms, Sliced
16 ounces
1 cup
Fennel Bulb, Diced
1 cup
1/4 cup
Shallot, Minced
1/4 cup
2 tablespoons
Fresh Garlic, Minced
2 tablespoons
1/2 cup
White Wine
1/2 cup
6 cups
Chicken Stock
6 cups
3 tablespoons
Fresh Sage, Minced
3 tablespoons
4 tablespoons
Unsalted Butter
4 tablespoons
1/4 cup
Parmesan Cheese, Grated
1/4 cup

Directions


  1. Preheat the oven to 350ºF.

  2. Roast the sausages, turning once halfway through until the internal temperature of 160ºF is reached. Reserve.

  3. Heat a sauté pan over high heat. Add 2 tbsp. of extra virgin olive oil to the pan. Sauté the mushrooms until tender and they’ve released all their liquid.

  4. Allow the liquid to reduce to dry then remove from the heat, and reserve.

  5. While the sausages are cooking, heat a large Dutch oven over medium-high heat.

  6. Add the extra virgin olive oil and the rice, and sauté. Stir constantly until the rice becomes translucent.

  7. Add the fennel, shallot, and garlic, and sauté until softened.

  8. Deglaze the pan with the white wine and add one cup of the broth, stirring constantly.

  9. Reduce the heat to a simmer. Add the mushrooms, then the broth one cup at a time as the rice absorbs the liquid.

  10. When adding the last cup of broth, add the sage and continue stirring constantly.

  11. When the last of the broth is absorbed and the rice is al dente, add the butter and parmesan cheese, stirring to combine.

  12. Transfer the risotto to a serving bowl, slice the sausages, and place them on top. Serve hot.

Life is Delicious. Savor It.

Ingredients


1 pack
Carando Sweet Italian Sausage
1 pack
2 tablespoons
Extra Virgin Olive Oil
2 tablespoons
2 cups
Arborio Rice
2 cups
16 ounces
Mixed Mushrooms, Sliced
16 ounces
1 cup
Fennel Bulb, Diced
1 cup
1/4 cup
Shallot, Minced
1/4 cup
2 tablespoons
Fresh Garlic, Minced
2 tablespoons
1/2 cup
White Wine
1/2 cup
6 cups
Chicken Stock
6 cups
3 tablespoons
Fresh Sage, Minced
3 tablespoons
4 tablespoons
Unsalted Butter
4 tablespoons
1/4 cup
Parmesan Cheese, Grated
1/4 cup

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