Risotto with Porcini mushroom cream and sausage
Ingredients for 4 servings
- 300 g of “Carnaroli” rice
- 4 tablespoons of “Crema di funghi porcini Inaudi” (Porcini mushrooms cream)
- 350 g of sausage
- Meat broth (as much as required)
- Olive oil
- 2 shallots
- 2 garlic cloves
- 1 glass of white wine
Brown the shallot and the garlic cloves in a pan with a little of olive oil, then add the sausage (previously peeled and cut). After a few minutes add the rice, toas it uniformly, add the wine and let simmer. Once the wine has evaporated, cover the rice with hot broth and mix frequently. When necessary, add more broth to complete the cooking.
Once cooked, add the Porcini mushrooms cream to the rice. Remove the pan from the heat and stir in the butter.