Rice Cooker Italian Sausage and Morel Risotto
Rice Cooker Italian Sausage and Morel Risotto
Ingredients
- 1/2 ounce dried morel mushrooms
- 1 1/2 cups boiling water
- 1/2 pound Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 1/2 cups chicken broth, warm
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the dried morel mushrooms in a small heatproof bowl. Pour the boiling water over them and let them rehydrate for 15 minutes. Once softened, remove the morels with a slotted spoon, reserving the soaking liquid. Roughly chop the rehydrated morels.
⏱️ 15 min
- 2
Carefully strain the mushroom soaking liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any grit. Set aside.
⏱️ 2 min
- 3
In a large skillet or pot over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the sausage aside.
⏱️ 7 min
- 4
Melt the butter in the same skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 5
Add the Arborio rice to the skillet and stir constantly for 1-2 minutes until the edges of the grains become translucent. This toasts the rice and helps it absorb liquid evenly.
⏱️ 2 min
- 6
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 7
Transfer the rice mixture from the skillet to your rice cooker pot. Add the cooked Italian sausage, chopped rehydrated morels, the strained mushroom soaking liquid, and the warm chicken broth. Stir gently to combine.
⏱️ 2 min
- 8
Close the rice cooker lid and set it to the 'white rice' or 'risotto' setting, if available. If your rice cooker only has a 'white rice' setting, use that. Cook until the liquid is absorbed and the rice is creamy and al dente, about 18-20 minutes. Avoid opening the lid during cooking.
⏱️ 20 min
- 9
Once the rice cooker switches to 'warm' or finishes its cycle, open the lid. Stir in the grated Parmesan cheese, fresh parsley, salt, and black pepper. Stir vigorously for 1-2 minutes to create a creamy texture.
⏱️ 2 min
- 10
Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Italian Sausage and Morel Risotto
Ingredients
- 1/2 ounce dried morel mushrooms
- 1 1/2 cups boiling water
- 1/2 pound Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 1/2 cups chicken broth, warm
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the dried morel mushrooms in a small heatproof bowl. Pour the boiling water over them and let them rehydrate for 15 minutes. Once softened, remove the morels with a slotted spoon, reserving the soaking liquid. Roughly chop the rehydrated morels.
⏱️ 15 min - 2
Carefully strain the mushroom soaking liquid through a fine-mesh sieve lined with a coffee filter or paper towel to remove any grit. Set aside.
⏱️ 2 min - 3
In a large skillet or pot over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the sausage aside.
⏱️ 7 min - 4
Melt the butter in the same skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 5
Add the Arborio rice to the skillet and stir constantly for 1-2 minutes until the edges of the grains become translucent. This toasts the rice and helps it absorb liquid evenly.
⏱️ 2 min - 6
Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 7
Transfer the rice mixture from the skillet to your rice cooker pot. Add the cooked Italian sausage, chopped rehydrated morels, the strained mushroom soaking liquid, and the warm chicken broth. Stir gently to combine.
⏱️ 2 min - 8
Close the rice cooker lid and set it to the 'white rice' or 'risotto' setting, if available. If your rice cooker only has a 'white rice' setting, use that. Cook until the liquid is absorbed and the rice is creamy and al dente, about 18-20 minutes. Avoid opening the lid during cooking.
⏱️ 20 min - 9
Once the rice cooker switches to 'warm' or finishes its cycle, open the lid. Stir in the grated Parmesan cheese, fresh parsley, salt, and black pepper. Stir vigorously for 1-2 minutes to create a creamy texture.
⏱️ 2 min - 10
Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.