Risotto ai funghi e salsiccia

Risotto ai funghi e salsiccia
(Risotto with mushroms and sausages)

This is my favorite style of risotto. It's not too easy to make, I must admit, but all the hardworks pay off when the plate is served in front of me...

Ingridients:
Olive oil,
Half of onion, chopped
1 garlic, sliced
fresh parsley, chopped
10gr of unsalted water
5 fresh champignon mushrooms, slice into small pieces.
2 salsiccia (Italian fresh sausages - NOT german sausages), cut into pieces, throw away the skin.
2 servings of risotto arborio
500ml of meat broth


First, put all the chopped mushrooms in a pan and put it on small fires. As it cooks, the black water will also come out. This is to avoid your risotto become black. After all mushrooms are cooked throughly, throw away all the water. Put the mushrooms aside.

In a bigger pan, add the garlic, onion and olive oil, cooked with medium heat until they brown.
Put the pieces of salsiccia, and a bit of the chopped parsley. Here, if you want, you can add also a quarter-half glass of white wine. Cook until the wine evaporates and the meat are done, add the mushrooms, stirr well.

Add the arborio rice and mix them well.
Add the broth, cooked until 18-20 minutes.
Keep stirring to avoid that it sticks to the pan (even if you're using non-stick pan, keep it stirred). If the water are gone but the rice are not done, add moderately until al dente, you wouldn't want to end up eating porridge, right? It has to be a bit creamy also, and not too dry. Salt to liking.

When it's done, turn the fire off, add the butter and the remaining of parsley and mix it until the butter is completely melted. You can add grated parmeggiano reggiano to your liking.

Serve hot for two