Ambrogio Maestri's Risotto Salsiccia e Funghi


32 ounces beef or vegetable stock

2 tablespoons olive oil

1 yellow onion, finely chopped

2 Italian sausages, casings removed and chopped

12 ounces arborio or carnaroli rice

1/4 teaspoon saffron threads

2 ounces dried porcini mushrooms, soaked in warm water

4 ounces grated parmesan cheese

4 tablespoons softened butter

Salt to taste


In a medium pot, warm the stock to a gentle simmer and set aside over a low flame.

In a separate pot, heat the olive oil over a medium flame and add the onion. Cook until translucent, about five minutes, then add the sausage to brown.

Add the rice to the onion and sausage mixture and stir to coat. Allow the rice to toast for one or two minutes, until it is golden.

Add the stock slowly, a couple ladlefuls at a time, and stir until the liquid absorbs. Continue to add stock in increments and stir for about 20 to 25 minutes, until the rice has become swollen and al dente to the taste.

Add the saffron with a small splash of stock and stir to incorporate. Dice the mushrooms and stir into the finished risotto along with half of the parmesan. Taste for seasoning and serve immediately with a small pat of butter and a generous sprinkling of parmesan.

Click here to watch a video of Ambrogio Maestri preparing his risotto