Name: Spicy Sausage and Mushroom Risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g mushrooms sliced; 100 g chorizo sausage sliced; 1 tbs butter; 50 g butter melted; 2 garlic clove chopped; 1 cup arborio rice; 875.00 ml vegetable stock; 2 tbs parmesan cheese grated

by Periwinkle Last updated on 05/02/2025

A superb and filling risotto, with wonderful robust flavours.

- Periwinkle

Ingredients

200 g mushrooms sliced
100 g chorizo sausage sliced
1 tbs butter
50 g butter melted
2 garlic clove chopped
1 cup arborio rice
3 1/2 cups vegetable stock
2 tbs parmesan cheese grated

Method

Step 1

Fry mushrooms and sausage in the butter in a medium saucepan until mushrooms are soft, remove from pan.
Step 2

Melt the extra butter in the same pan then add the garlic. Cook, stirring, for 1 minute. Mix in the rice and stir until it is coated with the butter.
Step 3

Heat the stock in another saucepan until boiling. Add the hot stock, a little at a time, to the rice, stirring until absorbed, until all the stock has been added. This takes between 20-30 minutes. The rice should, by then, be cooked and quite creamy.
Step 4

Drain and discard any juices from the mushroom and sausage mixture and stir into the rice with the parmesan cheese. Stir until cheese has melted.
Step 5

Serve immediately, topped with extra parmesan cheese and freshly cracked black pepper.

Recipe Notes

from Australia’s Best Recipes team

If chorizo is unavailable, any spicy sausage can be used. Any mushrooms can be used - I prefer to use the field or barbeque mushrooms. Take care that your pan is not too hot when cooking the garlic. If it is, the garlic can burn and will be bitter.