No ImageItalian Sausage and Mushroom Risotto

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  1. [email protected]

    Could the Madeira be substituted with red wine?

    Show Replies (1)
  2. John Young

    That was my first time to make risotto and it turned out great! I’ve liked everyone of the recipes from your site that I’ve tried so far; and that’s a sizable number. Thanks for the good eats.

    xxxxxyyyyy

  3. Liane

    I made myself a barley ‘risotto’ with mushrooms (from Mark Bittman’s How to Cook Everything) a few weeks ago. I used just plain old mushrooms, and with the chicken stock and cooking process even those tasted decadent at the end. So, if you don’t have fancy mushrooms, plain ones are just great.

    If you’re curious about barley, it takes FOREVER and by the time it was done I was about to pass out from the hunger and standing over the stove for an hour, and I was so hungry at that point that the barley was still kind of crunchy but I didn’t care. Yikes. Next time I will use arborio rice and hopefully it will seem like no time at all compared to my last experience. This recipe looks amazing and I am sure I will try it soon. I still have a couple other of your recipes in the queue to try first!

  4. Amy

    This looks absolutely delish! I was wondering how much does this recipe feed?

    8 as a starter, 4 as a main. ~Elise

  5. Jamie

    My husband absolutely hates mushrooms, which is sad for me, but I made this recipe substituting a cup of diced celery for the mushrooms, and it was fantastic.

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