Truffle Risotto Primavera with Veal Sausage

 

Ingredients:

1 cup Arborio rice

2 large portabello mushrooms

1 shitake mushroom

1/4 cup of sun dried tomatoes

1/2 cup of chopped asparagus (6-8 stalks)

1 shallot

2-3 cloves of garlic

1 cup of white wine

1/4 cup of red wine

4 cups of chicken stock (homemade or store bought)

1 tsp black truffle oil

3 tbsp of salted butter

EVOO and S&P

Begin by sauteing mushrooms in 1tbsp of butter, once lightly browned add a pinch of S&P and 1/4 cup of red wine (any of your choice). Once the mushrooms have soaked up the wine take the mushrooms off the heat and add the truffle oil.

In the mean time begin sweating out the shallot and garlic in 1 tbs of butter and a swirl of EVOO. Season with S&P. Add rice to toast. Slowly add the chicken stock, one ladle at a time, and continuously stir rice. The rice should be fully cooked in about 45 minutes. Once all of the stock has been added add the vegetables to the rice. Add the cup of white wine to cook through. Continue stirring until rice is cooked. Add a handful of parmesan cheese and the last tbsp of butter to finish the risotto.

The last 5 minutes of risotto cooking time add crumbled veal sausage (or and sausage of your choice and remove the casing). to a hot pan to brown.

Once risotto is complete and sausage is browned add the sausage to the risotto.

Sprinkle with parmesan cheese and serve.

Makes 2-4 servings.