Mushroom and Sausage Risotto
(the picture comes from ,just for references)
(the recipe is from Swiss Butchery)
用料
| Arborio or Carnaroli rice | 80 gram |
| Bratwurst sausage | 30 gram |
| Grated parmesan cheese | 30 gram |
| Olive oil | 5 ml |
| Salt | 4 gram |
| Black pepper | 4 gram |
| Vegetable cube stock | 1 pcs |
| Onion | 20 gram |
| White wine | 10 ml |
| Mixed wild mushrooms | 100 gram |
| Chopped parsley | 10 gram |
| Chopped garlic | 1 pcs |
| Butter | 20 gram |
Mushroom and Sausage Risotto的做法
In a no stick pan fry the garlic with oil and add the mushrooms and sausage.
Saute for 5 to 6 minutes and keep aside.
In a pot boil 2 liter water and 1 cube stock and keep aside.
In another pot and oil and the chipped onion. Add the rice and cook steering till the rice is transparent.
Add the wine and let it reduce. Now add the cooked mushrooms and sausage and start to add the vegetable stock. The rice need to cook for about 14 to 15 minutes (depends on the brand), so keep adding stock till the rice is cooked living it always wet.
Remove from fire and add the butter and parmesan. Keep steering it till becoming creamy.
Finish it with chopped parsley and serve hot.
小貼士
1. Make sure you follow the cooking time instructed in the rice package, not all rice have the same cooking time.
r use metal spoons to steer the rice. Should always be wood or plastic spoon to make sure the rice is not getting broken.
