Calabaza, Mushroom and Sausage Risotto with Asiago Cheese

Calabaza, Mushroom and Sausage Risotto with Asiago Cheese

prep time

minutes
cook time

minute
servings
12

Ingredients

















Cooking Instructions

1

Mushroom and sausage mixture: Heat large sauté pan over medium heat. Slice mushrooms lengthwise, trimming down oversized portobellos. Add 2 tablespoons olive oil and 1 tablespoon butter to heated sauté pan. When butter melts, add mushrooms and sauté for 5 minutes, stirring often. Season with salt and white pepper. Remove from heat and set aside.


2

Heat oven to 350ºF. Roast the sausage for 20 minutes or until just cooked through. Slice into 1/4" thick disks and then in half circles. Add to mushrooms


For squash:


1

Heat salted water in sufficient amount to cover squash to a boil in a large pan. Add squash and simmer until tender (about 5 minutes). Strain and cool immediately. Set aside.


For risotto:


1

Heat a deep pan. Add remaining 2 tablespoons olive oil and 3 tablespoons butter. When butter is melted, add diced onion and sauté on medium heat until onions are tender and translucent. Add Arborio rice and bay leaves. Stir with wooden spoon until coated with butter. Add the wine and stir. Simmer until wine is absorbed.


2

Add hot stock, one cup at a time, stirring until absorbed. Continue adding stock slowly one cup at a time, stirring often until rice is tender and creamy.


3

Final preparation: Stir mushroom-sausage mixture, squash, chives, lime zest, asiago and remaining butter into the rice. Season with salt and white pepper. Drizzle in truffle oil.


4

Divide among 12 warm soup plates. Serve risotto immediately.


Ingredients

















Cooking Instructions

1

Mushroom and sausage mixture: Heat large sauté pan over medium heat. Slice mushrooms lengthwise, trimming down oversized portobellos. Add 2 tablespoons olive oil and 1 tablespoon butter to heated sauté pan. When butter melts, add mushrooms and sauté for 5 minutes, stirring often. Season with salt and white pepper. Remove from heat and set aside.


2

Heat oven to 350ºF. Roast the sausage for 20 minutes or until just cooked through. Slice into 1/4" thick disks and then in half circles. Add to mushrooms


For squash:


1

Heat salted water in sufficient amount to cover squash to a boil in a large pan. Add squash and simmer until tender (about 5 minutes). Strain and cool immediately. Set aside.


For risotto:


1

Heat a deep pan. Add remaining 2 tablespoons olive oil and 3 tablespoons butter. When butter is melted, add diced onion and sauté on medium heat until onions are tender and translucent. Add Arborio rice and bay leaves. Stir with wooden spoon until coated with butter. Add the wine and stir. Simmer until wine is absorbed.


2

Add hot stock, one cup at a time, stirring until absorbed. Continue adding stock slowly one cup at a time, stirring often until rice is tender and creamy.


3

Final preparation: Stir mushroom-sausage mixture, squash, chives, lime zest, asiago and remaining butter into the rice. Season with salt and white pepper. Drizzle in truffle oil.


4

Divide among 12 warm soup plates. Serve risotto immediately.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next