Risotto: Baked Sausage Mushroom

• μερίδες: 8

Υλικά

oil

2 small yellow onion, chopped

8 cups (40 ounces) chicken broth, divided into 6 cups and 2 cups

2 cups arborio rice

2 lbs sliced brown mushrooms

12 (or so...eyeball is fine) chicken sausages... or sausage of preference

2 cup freshly grated Parmesan cheese

1 cup dry white wine

Freshly ground black pepper, to taste

salt... only if you're using a broth with no salt... unlikely

Οδηγίες

In advance: ( I often will cook sausages/mushrooms/onions all together in a hot oven 410F in a roasting tin (or top right aga oven). OR Warm 2 tablespoons olive oil and cook in a large skillet. (Nb it's faster/easier using the oven)

Also chop up or take Sausage out of their casing.

Heat 1 tablespoonish olive oil in a LARGE oven proof pot, over hot heat until shimmering. (This eill be your main risotto pot)

Add rice and stir coating rice with the oil until all is covered and shiny. Add wine and stir until wine is absorbed.

Add the 6 out of the 8 cups of broth, cover, and bring to a boil over medium-high heat.

Once back on the boil, put the lid on the pot and bake in bottom middle aga oven (or 350 ish°) until rice is tender and cooked through, check after 40 minutes and give it a stir, every oven is different.

Remove the pot from the oven. Pour in the remaining 2 cups of hot broth (the last few times I made this I didn't need the extra broth... it would have been too mushy), add the Parmesan, cooked sausage, mushrooms and onions. Give it all a stir Season to taste.

Σημειώσεις

Sometimes I will roast the meat and veg a day in advance... especially if I'm already using the ovens