If you like mushrooms, you’re going to LOVE this risotto! Like all risotto recipes, it does take some effort but, boy, is it worth it: it’s hearty, earthy and delicious!

I basically followed the recipe with a few minor substitutions. I used turkey Italian sausage and substituted Marsala wine for the Madeira. For the mushrooms, I used 6 oz. portobello, 8 oz. crimini and 4 oz. shiitake…a total of 18 ounces. I sauteed the onion and garlic in 4 tablespoons (1/2 stick) of butter instead of a whole stick. If you can’t find Asiago cheese, just use Parmesan. A drizzle of truffle oil would put this risotto over the top!

Italian Sausage and Wild Mushroom Risotto
-recipe from Bon Appétit Magazine from Tuscany, Salt Lake City, UT

At the restaurant, this dish is served as a starter. It would also make a great main course for four. Makes 8 first-course servings.

2 tablespoons olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (I used Marsala)

6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter (I used 1/2 stick, or 4 tablespoons)
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese

Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.

Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

Tags: arborio, Asiago cheese, chicken broth, Italian, italian sausage, Madeira, Main Dish, Marsala, onion, oregano, portobello mushrooms, rice, risotto, shiitake mushrooms, Side Dish, thyme, wild mushrooms

I tried this recipe for Chicken with Marsala, Mushrooms & Gorgonzola the other night. It’s from a Fine Cooking article called Chicken in a Flash. I loved the combination of flavors: the earthy mushrooms, dry Marsala and tangy Gorgonzola. Cutting the chicken into smaller pieces made the chicken cook quicker but I’m not sure how much time it saved in the long run since you have to brown several batches of the chicken pieces. Next time I’ll probably try it with whole chicken breasts instead of cutting them into pieces. The recipe doesn’t make a ton of sauce so you might want to double the sauce if you like lots of it. I served the finished dish over penne pasta. Yumm! Note that the recipe calls for dry Marsala not the sweet kind.

Chicken with Marsala, Mushrooms & Gorgonzola
-recipe from Fine Cooking Magazine

Serve with pasta. Serves two to three. 

1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/3 cup heavy cream
1-1/2 oz. crumbled Gorgonzola (1/3 cup)
1 Tbs. chopped fresh flat-leaf parsley

Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.

In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediately, sprinkled with the remaining cheese and the parsley.

Tags: Chicken, gorgonzola, Marsala, Pasta