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Author Notes: One of the first dishes that I ever mastered, and something my family has been making for decades. There are two accompaniments -- freshly grated parmesan, and a large glass of red wine -- both of which are mandatory. —kschurms
- 2 medium shallots, finely diced
- 1/2 pound Italian sausage, casings removed
- 1 ounce dried porcini mushrooms, reconstituted and roughly chopped
- 1 cup Aborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock
- A large pinch of saffron
- Freshly grated parmesan (for garnish)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Heat the oil and butter in a dutch oven over a medium flame. Add the shallots and cook until slightly translucent, about 2 minutes. Next, add the sausage and break it apart with your spatula while it browns. When the sausage is halfway cooked through and nicely crumbled, add the mushrooms.
- Once the mushrooms are fragrant (about 3 minutes), turn the heat up to medium high and add in the aborio rice, toasting it. After about 3 minutes, stir in the wine. Allow the wine to reduce for 5-10 minutes.
- Turn the heat down to medium low, add in 1 cup of the stock, and cover. Stir periodically, making sure that nothing sticks to the bottom of the pot. When there is very little liquid left, and bubbles appear around the top, add in another cup of the stock and stir. Repeat this process until there is no stock left.
- After pouring in the last cup of stock, add the saffron, as well as salt and pepper to taste. Keep in mind that the parmesan will add some salt as well. Once there is a very little amount of liquid left, taste the risotto. If the rice doesn't stick to your teeth, then it's done. Serve it in bowls, with a lot of fresh parmesan grated on top.
- This recipe was entered in the contest for The Recipe You're Most Proud Of