Cooking Therapy

Like paella, risotto is a rice based dish cooked in broth and contains meats and vegetables. Unlike its Spanish counterpart, it originates in Northern Italy and is cooked until it reaches a creamy consistency. My recipe for risotto includes spicy andouille sausage for a kick and it is complemented by the earthy, nutty taste of the truffle butter. This succulent dish will have your mouth watering from beginning to end.

Wild Mushroom and Andouille Truffle Butter Risotto

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Lunch

Ingredients Method

Ingredients

  

• 8 oz fresh porcini mushrooms
• 1 oz dried morel mushrooms
• 1 diced andouille sausage
• 4 cups chicken stock
• 4 tablespoons butter
• 1 ½ tablespoons truffle butter
• ½ cup shallots
• ½ cup dry white wine
• 1 teaspoon saffron
• 1 ½ cups Arborio rice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup parmesan cheese

Method

 

1. Soak the dried morels in 2 cups of boiling water until the mushrooms absorb the liquid and look fuller and the water retains the mushroom essence and becomes almost like a mushroom broth.
2. Separate the mushrooms from the water in two separate containers. Before pouring the broth in the container, run it through a strainer and discard any excess residue.
3. Heat the mushroom broth with 2 cups of chicken stock in a saucepan over a medium-low heat until it begins simmering
4. In a separate pot, melt the regular butter over a medium low heat and sauté the sausage and shallots for 5 minutes, or until shallots start to become translucent.
5. Add both types of mushroom and sauté for another 5 minutes
6. Add the rice and mix it with the vegetables and sausage
7. Stir in the wine, allowing it to cook for 2 minutes before adding 2 ladles of the chicken stock, the salt, pepper, and saffron
8. Add the truffle butter
9. Decrease the heat to a low setting and let the mixture simmer until the liquid becomes absorbed then add 2 more ladles of the chicken stock
10. Stir constantly
11. Repeat the process of adding stock after the liquid becomes absorbed until the rice is fully cooked. It should take about half an hour.
12. Turn the heat off and stir in 2/3 cup of the parmesan cheese.
13. Scoop into plates and sprinkle a little more parmesan over the risotto.
14. Serve and enjoy!