Piedmontese Risotto with Sausage and Porcini Mushrooms

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 lb. Italian sausage, casing removed
• 1/2 cup dried porcini mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp. butter
• 2 tbsp. olive oil
• Salt and pepper to taste

Instructions:

1. Rehydrate the dried porcini mushrooms in hot water for 20 minutes, then remove them from the water and chop them.
2. In a saucepan, heat the broth and keep it at a simmer.
3. In a skillet, cook the sausage over medium heat until browned. Set aside.
4. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
5. Add the Arborio rice and stir to coat it in the oil. Cook for 2-3 minutes, stirring frequently.
6. Add the white wine and stir until it is absorbed by the rice.
7. Add a ladleful of the hot broth to the rice and stir gently until it is absorbed. Repeat this process, one ladleful at a time, until the rice is cooked through and creamy, but still al dente (about 20 minutes).
8. Stir in the chopped porcini mushrooms, cooked sausage, butter, and Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve hot, with additional grated Parmesan cheese on top if desired.

Verdict:

This Piedmontese risotto with sausage and porcini mushrooms is a decadent and flavorful dish that will impress any dinner party guest. The creamy rice pairs perfectly with the earthy mushrooms and savory sausage, while the Parmesan cheese adds a subtle richness. Serve it with a glass of red wine for the ultimate indulgence.

Serving Suggestions:

– A crisp green salad with a light vinaigrette
– Garlic bread or crostini
– Roasted vegetables, such as asparagus or Brussels sprouts.