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Risotto with Sweet Italian Sausage, Chestnuts and Fresh Winter Truffles

Servings:
6 servings
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Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/2 cup medium onion, finely diced
  • 1 1/2 cup ground sweet Italian sausage
  • 1 cup fresh chestnuts, shelled, chopped
  • 2 cup arborio rice
  • 10 cup chicken stock, approximately
  • 1 cup dry white wine
  • 4 tablespoon butter “unsalted”
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1/2 cup salt and pepper
  • 2 cup Fresh white and black truffles

Preparation

Baking Directions:

In a 10 to 12-inch sauté pan, heat the olive oil over medium heat until almost smoking.

Add the onions and sauté until lightly brown.

Next add the ground sausage and sauté until lightly brown, about 8 to 10 minutes.

Finally, add the chestnuts and continue to cook.

Add the Arborio rice and while stirring thoroughly, cook rice until opaque in color, about 3 to 4 minutes.

Add 4 to 6 ounces of chicken stock, lower the heat and continue to cook, stirring constantly, until liquid is absorbed.

Continue stirring and adding more stock, a ladle full at a time, waiting until the liquid is absorbed each time before adding more stock.

Cook until rice is tender to the bite, creamy but al dente.

Start to finish cooking time is approximately 16 to 18 minutes.

Add white wine and cook for about 1½ minutes, remove from heat.

Add butter, cheese and stir vigorously for another 1/2 minute.

Season with salt and pepper if needed.

Pour risotto into bowls or serving platter, shave fresh truffles over the top and serve immediately.

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