Spicy Sausage Mushroom Risotto - TMRW Foods

Spicy Sausage Mushroom Risotto

AuthorTMRW FoodsCategoryDifficultyIntermediate

This spicy and hearty risotto is full of flavourful plant-based protein thanks to TMRW Spicy Sicilian Sausages.

Yields2 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 4 TMRW Spicy Sicilian Sausages
 500 g carnaroli or arborio rice
 ½ large white onion, super finely minced
 ½ clove garlic, super finely minced
 ¾ cup dry white wine
 ½ lb mixed mushrooms, thinly sliced
 2 tbsp olive oil
 2 tbsp vegan butter + 1 tbsp to finish
 2 l low-sodium vegetable stock
 2 cups vegan parmesan
 1 tbsp finely chopped chives

1

Allow sausages to thaw in refrigerator overnight. Slice into coins. Fry in a little oil until crispy, about 6 minutes in total. Set aside.

2

Heat the vegetable stock in a pot.

3

Heat a large pot to medium, melt the butter, add olive oil, onions and garlic. Season lightly with salt and sweat for 5 minutes. Do not allow to brown.

4

Add the mushrooms, season lightly with salt and sweat for 8 more minutes until the mushrooms have shrunk to half their size.

5

Add the rice, mix and cook until you can hear a 'crackling' noise. Any rice that sticks to the bottom can be scraped off with a wooden spoon. Do not allow to colour.

6

Pour in the wine, stir, and let the wine fully evaporate before proceeding.

7

Begin adding vegetable stock 1 cup at a time, stirring vigourously. Constantly stirring develops the rice starches and results in the creamy texture risotto is known for. Keep adding stock and stirring.

8

After about 10 minutes, begin tasting the rice to check the doneness. Once its cooked (al dente is the classic way to serve it, but you can cook longer if preferred), add the cheese, and another T of butter. Adjust seasoning, fold in the sausages and chives, serve immediately.

Ingredients

 4 TMRW Spicy Sicilian Sausages
 500 g carnaroli or arborio rice
 ½ large white onion, super finely minced
 ½ clove garlic, super finely minced
 ¾ cup dry white wine
 ½ lb mixed mushrooms, thinly sliced
 2 tbsp olive oil
 2 tbsp vegan butter + 1 tbsp to finish
 2 l low-sodium vegetable stock
 2 cups vegan parmesan
 1 tbsp finely chopped chives

Directions

1

Allow sausages to thaw in refrigerator overnight. Slice into coins. Fry in a little oil until crispy, about 6 minutes in total. Set aside.

2

Heat the vegetable stock in a pot.

3

Heat a large pot to medium, melt the butter, add olive oil, onions and garlic. Season lightly with salt and sweat for 5 minutes. Do not allow to brown.

4

Add the mushrooms, season lightly with salt and sweat for 8 more minutes until the mushrooms have shrunk to half their size.

5

Add the rice, mix and cook until you can hear a 'crackling' noise. Any rice that sticks to the bottom can be scraped off with a wooden spoon. Do not allow to colour.

6

Pour in the wine, stir, and let the wine fully evaporate before proceeding.

7

Begin adding vegetable stock 1 cup at a time, stirring vigourously. Constantly stirring develops the rice starches and results in the creamy texture risotto is known for. Keep adding stock and stirring.

8

After about 10 minutes, begin tasting the rice to check the doneness. Once its cooked (al dente is the classic way to serve it, but you can cook longer if preferred), add the cheese, and another T of butter. Adjust seasoning, fold in the sausages and chives, serve immediately.

Spicy Sausage Mushroom Risotto