Sausage, Pepper And Mushroom Risotto Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the Italian sausage until browned and cooked through. Remove from the skillet and set aside.
• STEP 2.In the same skillet, saut茅 the bell peppers and mushrooms until they are tender and slightly caramelized.
• STEP 3.Add the Arborio rice to the skillet and stir to coat the grains with the remaining oil. Cook for a minute until the rice becomes translucent.
• STEP 4.Pour in the white wine and cook until it is absorbed by the rice.
• STEP 5.Begin adding the chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Repeat this process until the rice is cooked al dente.
• STEP 6.Stir in the cooked sausage and grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 7.Remove from heat and let the risotto rest for a few minutes before serving.
• STEP 8.Serve the sausage, pepper, and mushroom risotto hot, garnished with fresh parsley and additional Parmesan cheese if desired.

Cooking Tips

• Use a good quality Italian sausage for the best flavor.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan.
• Add the chicken broth gradually to allow the rice to absorb the liquid properly.
• Let the risotto rest for a few minutes before serving to allow the flavors to meld together.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water to the risotto and heat it in a skillet over medium heat until warmed through.
• Serve the risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.