Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)

The secret to making risotto is to cook it slowly, stir it often and add as much liquid as the rice requires. Since the pot will need almost constant stirring, have all of the ingredients ready in advance and be prepared to devote your undivided attention to cooking the rice. The texture and flavor are best when the risotto has been carefully made and is served fresh from the stove. Soft, creamy risotto usually is served as a first course, followed by meat or fish. Top this risotto with shavings of Parmigiano-Reggiano cheese and serve with Barbera, a red wine from the Piedmont region that complements the mushrooms and sausages.
Average Customer Rating:
4.75 out of 5
4.8
 out of 
5
(4 Reviews) 4
4 of 4(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)
Review 1 for Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)
4 out of 5
4 out of 5
martawillcox
,London, UK
October 10, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Very fine risotto
October 10, 2013
Overall a very satisfying risotto which smells great on the stove. The only thing I can say is that I was a bit let down by the uniformity of colour. Definitely helps to have the peas! Delicious and filling.
Also, be aware: because this is Italian and there aren't loads of ingredients, be sure to avoid the mistake I made by going for sub-par mushrooms. Quality ingredients make the difference in flavour!
Review 2 for Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)
5 out of 5
5 out of 5
Lopi
,Wilmington
,Nc
May 10, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Perfect! Toddler also loved it!
May 10, 2012
The flavors turn out great all melded together and the ingredients I already had on hand! I love it when that happens :) thanks to the WS manager in Wilmington for suggesting it!!!
Pros: Yield, Good Value, Kid-Friendly, Adaptable, Impressive, Will Make Again
Cons: Lengthy
Review 3 for Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)
5 out of 5
5 out of 5
JennS
Sparkill, NY
August 9, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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So good, I could not wait to eat leftovers!
August 9, 2010
I really like the recipes I find on the website and in the William Sonoma cookbooks, I have the risotto cookbook but this recipe is not in there. I have made it twice now and got rave reviews from my guests. Very easy to follow, but be sure to follow the directions and don't rush it. Enjoy!
Review 4 for Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)
5 out of 5
5 out of 5
NickSF
San Francisco Bay Area, CA
June 20, 2010
Would You Recommend? Yes
+7points
7of 7found this review helpful.
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The secret to a great risotto.
June 20, 2010
Follow the instructions here to a T, and people will swoon over your cooking abilities. Definitely get fresh Italian sausages and remove the meat from the casings. The end result will look and taste better than what you'd get at an expensive restaurant.
Three is no accounting for taste, but risotto is served in a bowl, and with some of the liquid on the bottom.
Buon appetito!