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.
Prep Time: 15 minutes
Cook Time: 45 minutes
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 of shallots
½ cup of dry white wine
1 teaspoon saffron
1 ½ cups of Arborio rice
1 teaspoon salt
½ teaspoon black pepper
1 cup parmesan cheese
- 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.
- 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.
- Heat the mushroom broth with 2 cups of chicken stock in a saucepan over a medium-low heat until it begins simmering
- 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.
- Add both types of mushroom and sauté for another 5 minutes
- Add the rice and mix it with the vegetables and sausage
- Stir in the wine, allowing it to cook for 2 minutes before adding 2 ladles of the chicken stock, the salt, pepper, and saffron
- Add the truffle butter
- 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
- Stir constantly
- Repeat the process of adding stock after the liquid becomes absorbed until the rice is fully cooked. It should take about half an hour.
- Turn the heat off and stir in 2/3 cup of the parmesan cheese.
- Scoop into plates and sprinkle a little more parmesan over the risotto.
- Serve and enjoy!