• Ingredients: 28
  • Serves: 8

Italian sausage and wild mushroom risotto with chicken stock or canned low-salt chicken broth, butter, large onion, chopped, garlic cloves, minced, arborio rice or other medium-grain rice, freshly grated asiago cheese*.


  • 6 cups chicken stock or canned low-salt chicken broth
  • 1/2 cup butter
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups arborio rice or other medium-grain rice
  • 1 cup freshly grated Asiago cheese*

For sauce

  • 2 cups dry red wine
  • 1/3 cup finely chopped shallot
  • 1/2 cup chopped mushrooms
  • 1 small carrot, finely chopped
  • 2 large sprigs fresh thyme
  • 1 bay leaf
  • 10 black peppercorns, cracked
  • 2 cupsVeal stock
  • 4 tsps. arrowroot
  • 1 tbsp. Madeira
  • 1/4 tsp. salt

For beef

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes.

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  2. Step 2 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.

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  3. Step 3 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.

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  4. Step 4 Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes.

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  5. Step 5 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.

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  6. Step 6 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.

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  7. Step 7 Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.

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Nutrition information

Calories 725 Carbohydrates 53 g (18%)
Fat 44 g (68%) Protein 24 g (48%)
Saturated Fat 20 g (102%) Sodium 973 mg (41%)
Polyunsaturated Fat 4 g Fiber 3 g (12%)
Monounsaturated Fat 16 g Cholesterol 101 mg (34%)