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Modern Australian recipes

Sausage and mushroom risotto recipe

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Created by Suzanne Gibbs and Lucy Nunes

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Photography: Joshua Dasey

Cuisine: Modern Australian
Servings: Serves 6
Cooking Time: Less than 60 minutes
Course: Lunch, Main

Sausage & Mushroom Risotto

Ingredients

5 italian pork sausages
4 cups (1L) chicken stock
2 tablespoons olive oil
1 small onion, finely chopped
100g shiitake or swiss brown mushrooms, sliced
1 3/4 cups (350g) arborio or carnaroli rice
½cup (125ml) dry white wine
1 cup (120g) frozen peas
½cup (40g) grated parmesan
45g butter

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Preparation

1. Cut sausages in half lengthways and remove casings. Bring chicken stock and 2 cups water to a simmer in a saucepan on medium heat.

2. Heat oil in a large heavy-based saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Add sausage meat and cook for 3 minutes, stirring to break up any big lumps. Add mushrooms and cook for another 3 minutes. Stir in rice and cook for another minute.

3. Stir in wine. When absorbed, add a ladle of simmering stock. Cook on medium heat, stirring, until stock is absorbed. Add remaining stock, one ladle at a time and stirring constantly, until rice absorbs stock. Repeat for about 20 minutes, until all stock is added and risotto is cooked. Add peas with last ladle of stock. Remove pan from heat, cover and set aside for 5 minutes without stirring, to allow any remaining liquid to be absorbed. Fold in parmesan and butter. Season to taste and serve.

If you enjoyed this Sausage and mushroom risotto recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

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1.	Valentino's		Northbridge
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10.	The Boat House by the Lake		Barton

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