Sausage, Mushroom and Pea Risotto

A few exciting things happened this week.

First and foremost, I launched my newly redesigned site! I call it: Big City, Tiny Kitchen 2.0. For awhile now I’ve been wanting to update the layout and aesthetic of my site. I loved the idea of creating a sleek and simple design allowing my photos and recipes to really shine. It was a week long of researching code and pulling my hair out, but I couldn’t be happier with the final product. I encourage you to check it out and feel free to share with friends/family/coworkers!

And secondly, snowpocalypse happened, the storm predicted to be the ‘worst blizzard to ever hit NYC’. It was all very exciting until I realized we stocked our fridges, loaded up on candles and replenished our wine for a storm that, well, never actually happened. I secretly hoped to be snowed in all week, forced to lounge on my couch, watch TV and drink hot coco, but instead I went back to work and made this creamy, comforting risotto reminding me of what could have been.

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Sausage, Mushroom and Pea Risotto

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

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.

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