Fields of Food hasn’t gotten any love in a while. Not that I haven’t been cooking, lord knows I love to cook. I just haven’t been trying new recipes or taken the time to sit down and write.
It has been a busy Spring and Summer. First, I became a homeowner. The process of my first home purchase absorbed most of my spring and once the keys were mine, putting the place together has taken a significant amount of my time. It’s hard to believe I have lived here almost four months. But it has been fun testing out the new kitchen.
And what was supposed to be a “quiet-ish” summer at work, has turned out to be insane thanks to the Supreme Court decision on the Voting Rights Act and activities around the 50th anniversary of my organization and March on Washington. Still not the same hours as last fall, but still little time for me and kitchen adventures.
But I finally found some time to try out a new risotto recipe combining two faves: mushrooms and sausage.
1 tablespoon extra virgin olive oil
1 pound sweet Italian sausage (I got mine from the local grocery store butcher)
1 cup cremini mushrooms, sliced
1 cup oyster mushrooms, diced
1 cup shiitake mushrooms, diced
1 tsp fresh oregano
1 tsp fresh thyme
1 1/2 cups sherry wine
1/4 cup unsalted butter
4 garlic cloves, minced
2 shallots, finely diced
2 cups Arborio rice
1 teaspoon kosher salt
4 cups chicken broth (low sodium)
3/4 cup freshly grated asiago cheese
1/2 cup fresh parsley chopped
Prep time: 10 minutes
Cook time: 20 minutes
Calories: 350 (1 cup serving)
Remove sausage from casing and cut into 1/2 inch pieces. Select brown on the pressure cooker. Warm oil and add sausage, cooking until browned (about 3-4 minutes). Switch cooker to saute. Add thyme, oregano, 2 garlic cloves, 1 shallot and cook 2 minutes. Add mushrooms and cook until soft, about 5-7 minutes. Stir in 1/2 cup sherry and cook until absorbed. Remove sausage-mushroom mixture and set aside.
Keep cooker on saute and melt butter. Add remaining shallots and garlic and cook until shallots become translucent, about 2-3 minutes. Stir in rice and cook 3-4 minutes, stirring frequently. Add wine and salt, stir, and cook until rice absorbs wine.
Add 3 1/2 cups of broth and stir. Cover and lock lid in place. Select high pressure and set timer for 6 minutes. When cooker beeps lift pressure valve and release the pressure until the steam stops and float valve drops.
Select simmer and add remaining broth and stir. Cook, uncovered for 2 minutes, stirring occasionally. Add sausage-mushroom mixture, stir and cook another 2-3 minutes.
Serve in a bistro or deep bowl. Add desired amount of cheese to top. Sprinkle parsley on top. Makes 6-8 servings.
Food for Thought:
-Instead of sherry you could use Madeira wine, unfortunately I couldn’t find any.
-It is a traditional mushroom risotto recipe with tons of mushrooms and a little sausage as the protein.
-Instead of adding the cheese directly into the risotto, I decided to top it with cheese because the risotto already had a lot of flavor. The cheese is a bonus.