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Name: Risotto - Sausage & Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 lb sausage (uncooked) cut into slices; 1/2 lb fresh shrimp deshelled; 4 cups beef stock; 2 Tbsp. olive oil; 2 cloves garlic minced; 1 shallot, diced; 2 cups mushrooms coarsely chopped; 2 cups tomatoes coarsely chopped; 1 1/2 cup Arborio or Carnaroli rice; 1/2 cup dry white wine; 1/4 cup mascarpone cream; 1/2 tsp. dried oregano; 1/2 tsp. dried thyme; 1/4 tsp. paprika; 1/8 tsp. cayenne pepper (or to taste); 1/2 cup chopped fresh parsley plus more for serving; 1 cup freshly grated Parmesan cheese plus more for serving; salt & pepper

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INGREDIENTS

1/2 lb sausage (uncooked) ; cut into slices
1/2 lb fresh shrimp ; deshelled
4 cups beef stock
2 Tbsp. olive oil
2 cloves garlic ; minced
1 shallot, diced
2 cups mushrooms coarsely ; chopped
2 cups tomatoes coarsely ; chopped
1 1/2 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1/4 cup mascarpone cream
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. paprika
1/8 tsp. cayenne pepper (or to taste)
1/2 cup chopped fresh parsley ; plus more for serving
1 cup freshly grated Parmesan cheese ; plus more for serving
salt & pepper

INSTRUCTIONS

Place the stock in a saucepan and keep at a gentle simmer while you’re cooking. In a heavy large saucepan over medium-low heat, add the olive oil; when it’s warm, add the sliced sausage. Cook until the sausage is well browned; remove from pan. Add the garlic, diced shallot, mushroom, and a generous pinch of salt, and sauté, stirring frequently, until the vegetables are soft, about 8 minutes. Add the rice and stir to coat with oil; cook until you see a white spot in the middle of the grains, 1 to 2 minutes. Add the wine & mascarpone and stir until it’s almost cooked off. Begin adding the stock about 3/4 cup at a time, stirring constantly. Continue stirring until the stock is absorbed; when you scrape a spoon across the bottom of the pan, it will leave a path. You want the risotto to be “thirsty” before adding more stock. When you've added about half the stock, stir in the oregano, thyme, paprika and cayenne.

The process of cooking, stirring and adding broth will take about 20 to 30 minutes, give or take. After about 20 minutes, begin tasting the risotto to see if it’s done. You want the dish to be creamy, with grains of rice that are firm but tender. If the rice has a bit of crunch when you sample it, keep stirring and adding broth. Cooking it too long will result in a mushy texture; don’t worry if you take it too far, as the risotto will still be tasty. With a bit of practice, you’ll get the perfect degree of doneness.

With the last addition of the stock, add the shrimp and chopped tomatoes; cook until the shrimp are pink and opaque, about 4 minutes. Stir in the Parmesan cheese. Season the risotto to taste with salt and freshly ground pepper. Top each serving with a dusting of Parmesan and chopped parsley.

NOTES

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Risotto - Sausage & Shrimp

1/2 lb sausage (uncooked) cut into slices
1/2 lb fresh shrimp deshelled
4 cups beef stock
2 Tbsp. olive oil
2 cloves garlic minced
1 shallot, diced
2 cups mushrooms coarsely chopped
2 cups tomatoes coarsely chopped
1 1/2 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1/4 cup mascarpone cream
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. paprika
1/8 tsp. cayenne pepper (or to taste)
1/2 cup chopped fresh parsley plus more for serving
1 cup freshly grated Parmesan cheese plus more for serving
 salt & pepper

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Nutrition

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Serving Size: 1 (4851g)
Recipe Makes: 1

Calories: 2895
Calories from Fat: 828 (29%)

Amt Per Serving		% DV

	Total Fat 92g	123 %
	Saturated Fat 27.4g	137 %
	Monounsaturated Fat 50.6g
	Polyunsanturated Fat 9.1g
Cholesterol 432.7mg		133 %
Sodium 10073.2mg		347 %
Potassium 8117.9mg		214 %
Total Carbohydrate 322.8g		95 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 312.3g
Protein 183.3g		262 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2895

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