This Almost Risotto with Sausage and Mushrooms is on the New Year’s Eve menu this year because it is amazingly easy, uber cheap and so yummy. Seriously, it’s mainly leftovers cooked in one big pot that you throw on some cute little spoons and serve as appetizers at your bash. If you are a little put-off at the thought of serving leftovers at your digs, get over it. I would not lie to you, this is really good. Even the hubs couldn’t stop eating it and he doesn’t even like sausage or mushrooms. And, it is such a huge time saver, you will be able to make an appearance at your party instead of being stuck in the kitchen all night. I would describe this risotto as rustic and savory. The earthy mushrooms and salty soy sauce goes so well with the peppery Parmesan cheese. Sour cream adds a nice tang and is perfect with the slightly spicy sausage and mixed with the beef broth, it makes this dish creamy and delicious. Although this recipe is a little rich, it is not too heavy. A spoonful is the perfect amount to ensure your party-goers don’t indulge too much, right out of the gate. After all, you want a rockin’ party, not a slumber party.
If you will be in need of a hangover cure, this will do the trick. Bloody Mary’s aren’t my thing and this “risotto” goes perfectly with a mimosa. Hide a bowl in the fridge, save a bottle of champagne and with a little luck and good timing, (assuming you have children, like I do), you and your special someone can have a semi-quiet, somewhat romantic breakfast together without having to leave the house. If I had amazing morning after, bombshell hair, I would totally be up for brunching at a fab restaurant. However, great and bombshell are two words I would not use to describe my morning look. We will be dining in.
Brown a pound of ground pork sausage in a big pot. Make sure you drain all that grease or your risotto will be greasy instead of creamy.
Cook your onions and mushrooms in the same pot until they start to brown, add in the garlic, coriander and salt and pepper and cook for another minute or two.
Time for the rice. I used leftover jasmine rice but this would work with any white rice. I dare say it would even work with brown rice if it was a little sticky. If you happen to try it with brown rice, let me know how it turns out. If you don’t have leftover rice, you can make some the same day, just be sure to give it enough time to cool before you try to make this risotto. I also add the soy sauce at this point because soy sauce goes on rice. And, because I am using the soy sauce to season the rice so I want to make sure it gets absorbed well. Stir in your beef stock and then add your sour cream and Parmesan cheese. Mix this just until combined. If you stir it too much, you will have a sticky, mushy mess.
It should look something like this when you are done. If it is a little on the thick side, add more beef stock to get the consistency you like.
This risotto tastes great hot if you are serving it as a main or side dish but it is just as tasty at room temperature which makes it perfect party fare.
Almost Risotto with Sausage and Mushrooms
- 1 pound ground pork, chicken or turkey sausage
- 1 small sweet onion, chopped
- 1/2 cup crimini mushrooms, sliced
- 1-2 cloves garlic, minced
- 1 teaspoon coriander
- Salt and pepper, to taste
- 2 cups leftover rice
- 1 tablespoon soy sauce
- 1 1/2 to 2 cups beef stock
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons parsley, finely minced
Cook the sausage in large pot over medium-high heat until cooked through and browned. Drain and set aside. In the same pot, cook the onions and mushrooms until they start to brown, add the garlic, coriander and salt and pepper and cook for another minute or two. Add the rice and the soy sauce cooking until the rice is heated through. Don’t stir the mixture too much or the rice will become mushy. Stir in 1 1/2 cups of the beef stock then add the sour cream and Parmesan cheese. If the mixture is too thick you can add a little more stock until you get the right consistency, cooking just until heated though. Can be served hot or at room temperature.