Sausage, Mushroom and Pea Risotto
 
Prep time
Cook time
Total time
 
Serves: 6-8 servings
Ingredients
  • 1½ tablespoons olive oil
  • 1½ tablespoons unsalted butter
  • 2 cups chopped leeks, white and light green parts
  • 1 cup chopped fennel
  • 1½ cups Arborio rice
  • ⅔ cup dry white wine
  • 5 cups chicken stock
  • 10 ounces frozen peas, defrosted
  • 4 links spicy Italian sausage
  • 8 ounces shiitake mushrooms
  • 1 tablespoon freshly grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • ⅓ cup mascarpone cheese
  • ½ cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives
Instructions
  1. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 10 minutes, until tender.
  2. Add the rice and stir for a minute allowing oil and butter to coat. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  3. Add the chicken stock, one cup at a time, stirring almost constantly and allowing the stock to be absorbed before adding more. This process should take about 30 minutes.
  4. Meanwhile, cook the sausage and mushrooms in large pan until cooked thoroughly. Break up the sausage while cooking to form small, bite size pieces.
  5. When the risotto has been cooking for 15 minutes, add the cooked mushrooms, sausage and defrosted peas it to the risotto with lemon zest, 1 teaspoon salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring constantly, until the rice is tender but still firm.
  6. Whisk the lemon juice and mascarpone together in a small bowl.
  7. When the risotto is done, turn off the heat and stir in the mascarpone mixture and the Parmesan cheese and chives. Sprinkle with salt and pepper to taste and serve hot with extra chives and Parmesan cheese.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/sausage-mushroom-and-pea-risotto/