I remember the first time I made risotto. It was a boxed mushroom risotto from Trader Joe’s! While it was tasty, I realized after several episodes of Hells Kitchen that risotto wasn’t made from a box. One day I looked up a risotto recipe, got all of the ingredients, and thus began my risotto making life. Gordon Ramsay is regularly in the back of my mind to remind me of consistency and flavor and this recipe has to be one of my best yet!
- 1 cup of arborio rice
- 1/2 cup diced onions
- 1 cup of chopped mushrooms
- 1 chopped Wellshire Farms andouille sausage
- 5 cups of chicken or vegetable stock
- 1/2 cup of cheese
- 2 tablespoons of dry vermouth
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- Salt and pepper to taste
- In a pot heat up 5 cups of chicken or veggie stock. Due to what I had in the house, I used 4 cups of veggie stock and 1 cup of chicken stock. Once it comes to a boil, let sit aside to cool down.
- In a large saucepan sauté onions, mushrooms and chopped andouille sausage on a medium heat. Sauté until onions are nice and brown. Add a pinch of salt and pepper.
- Take out two thirds of the onion and andouille sausage mixture and place on a plate. Add two tablespoons of butter to the remaining mixture and melt.
- Add in the arborio rice and make sure rice is covered with the butter. Let slightly brown but do not let burn. After the rice is fully covered in butter, add in two ladles of stock and the vermouth.
- Continuously stir the stock and rice mixture. Let the stock evaporate and continue to ladle in more stock for roughly 20-25 minutes until all of the stock is used and the rice is softened. Add in the onion, mushroom, and sausage mixture that was on the side. Once the stock has mostly evaporated, add in cheese and stir until its fully melted.
Done and done! Some people like it a little bit creamier than I made with more cheese and possibly more stock but I like mine like this. This made about 4 servings of risotto.