Salsiccia e Funghi Porcini Risotto Recipe

Serves 4 large/6 small portions.


350g risotto rice ( arborio )
1 litre chicken stock
1 small white onion ( finely chopped )
2 cloves garlic
4 fresh italian sausages
250g mushrooms ( sliced )
15g dried porcini mushrooms ( re-hydrated )
90g freshly grated Parmesan
50g butter
75ml double cream
1 tsp freshly chopped sage
250mls white wine
Good glug of olive oil
Salt & pepper


In a sauce pan add some of the olive oil, onion & garlic & sweat off until translucent.
Add in the rice & 1/3 of the stock, bring to the boil & reduce the heat.
Add 1/3 more of the stock & continue to stir.
In a separate pan add olive oil, butter & all the mushrooms & gently cook.
Add the Italian sausages & cook.
Add the remainder of the stock to the rice & stir occasionally.
Add the wine to the sausage & mushroom mix & reduce by half.
Add the reduced mix to the risotto rice & the cream , sage & Parmesan.
Stir & season to taste.
Try finishing the dish off with some of our white truffle oil