Risotto with Chestnuts, Sausage and Mushrooms

Name: Risotto with Chestnuts, Sausage and Mushrooms
Total time: 40 min
Yield: 4
Ingredients: 150 g of Paesana Verzino AIA sausage; 280 g of Carnaroli rice; 200 g of boiled chestnuts; 100 g of porcini mushrooms; 1 clove of garlic; 1 cup of still white wine; Meat broth; 1 sprig of rosemary; 80 g of butter; Extra virgin olive oil; Salt; Pepper

All the taste of autumn in a first course: here is the best ever risotto with chestnuts, sausage and mushrooms.

150 g of Paesana Verzino AIA sausage

280 g of Carnaroli rice

200 g of boiled chestnuts

100 g of porcini mushrooms

1 clove of garlic

1 cup of still white wine

Meat broth

1 sprig of rosemary

80 g of butter

Extra virgin olive oil

Salt

Pepper

Description

When we talk about chestnuts and mushrooms, we immediately think of the scents and flavors of autumn. The risotto with chestnuts, sausage and mushrooms is a dish full of flavor that fully enters the ranking of comfort food.

The preparation of this recipe is not difficult but, like all risottos, it is necessary to follow all the steps well from toasting to creaming, and it is essential not to make mistakes.

Here is the recipe for risotto with chestnuts, sausage and mushrooms!

Luganega Paesana

Procedure

In a large pan, brown a clove of garlic and a sprig of rosemary in a drizzle of oil. Crumble the sausage and add it to the sauté, browning it well. Remove the garlic clove and the rosemary which at this point will have given all their aroma to the base of the recipe.

Clean the mushrooms and cut them into coarse pieces, add them to the sausage and deglaze with the white wine. Let the alcohol evaporate and add the chestnuts cut in half. Stir and then move on to toasting the rice.

When the grains are hot start to wet with the broth. Adjust with salt and pepper and cook the rice by constantly adding the broth and stirring.

When the rice is cooked, turn off the heat and add the very cold butter cut into small pieces. Stir vigorously and add the grated cheese.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

To prepare the risotto with chestnuts, sausage and mushrooms you need to use fresh chestnuts boiled in boiling water. Score the skin of the chestnuts with a sharp knife, then immerse them in a pot with cold water and add a pinch of salt and a bay leaf. Bring to a boil and cook for about 30 minutes. After this time, drain the chestnuts and peel them while hot, this way this step will be easier. Be careful not to burn yourself.

As for the mushrooms, instead, choose the ones you like the most, naturally the fresh porcini will have a better yield in terms of taste and consistency. Alternatively to fresh mushrooms you can also use dried ones remembering to immerse them in slightly warm water for 10 minutes before their use. To give an even more decisive taste to your risotto use the meat broth for cooking or, for a more delicate flavor, wet the rice with the chicken broth.