Risotto with Mushrooms and Maltese Sausage
Risotto with Mushrooms and Maltese Sausage

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, risotto with mushrooms and maltese sausage. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Risotto with Mushrooms and Maltese Sausage is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Risotto with Mushrooms and Maltese Sausage is something that I have loved my whole life.

Risotto with Bacon, Sausages and mushrooms. Mushroom risotto with Parmesan cheese, mushrooms, and sweet Italian sausage. Add the chestnut and sausage mixture to the risotto.

To begin with this recipe, we have to first prepare a few ingredients. You can cook risotto with mushrooms and maltese sausage using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Risotto with Mushrooms and Maltese Sausage:
  1. Prepare 50 grams butter
  2. Prepare 2 tbsp olive oil
  3. Take 2 onion, chopped very thin
  4. Take 300 grams mushrooms, sliced
  5. Make ready 300 grams Maltese Sausage, sliced into small pieces (any other spiced sausage will do)
  6. Get 1 cup white wine
  7. Get 300 grams barley
  8. Take 800 ml Beef Broth
  9. Make ready 100 grams grated parmesan cheese

When about half way done add mushrooms and saute until soft. As risotto absorbs broth continue adding one ladle full at a time while stirring. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. My husband does not like risotto and loved this dish.

Steps to make Risotto with Mushrooms and Maltese Sausage:
  1. In a large pot heat up the oil and the butter; until the butter melts
  2. Add in the onion and cook on medium heat until the onion is lightly brown
  3. Add the wine, stir it and ciok for a minute
  4. Add the sausage, stir well and cook for another 2 minutes
  5. Then add the mushrooms and tge barley mix it well and cook for a minute
  6. Pour in the broth and mix well. Cook the barley until all the water is evaporated. Stir occasionally to prevent sticking.
  7. When the liquid evaporates remove from the stove put in the cheese mix well and serve

I used pork sausage, one mild and two hot Italian links. I don't think it needs anything else. The result: savory, warming risotto, with mushrooms and leeks. Risotto is very easy to cook, just be sure you stir it frequently — it sticks to the bottom of your pot otherwise! And, of course, it's all the stirring that breaks down the rice to create the smooth, creamy "sauce" of a good risotto.

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